Green Salad With Tomato-Basil Vinaigrette
from New York Times Cooking
Summer Vegetarian
- 0.688 Cup Extra-virgin olive oil (Wiki) Explore
- 0.250 Cup Fresh basil (Wiki) Explore
- 0.250 Cup Parmesan shavings (Optional) (Wiki) Explore
- 1.000 Cup Ripe tomatoes (Wiki) Explore
- 1.000 Tablespoon Sherry vinegar (Wiki) Explore
- 2.000 Quart Salad greens
- 5.000 cloves Garlic (Wiki) Explore
- 5.000 Ounce Fresh baguette, ciabatta or crusty sourdough bread
- Fine sea salt (Wiki) Explore