Recipe: Basil-Tomato Salad with Lemon Vinaigrette Dressing

BASIL-TOMATO SALAD

Lemon Vinaigrette Dressing (recipe follows)
2 tablespoons olive oil
2 cloves garlic, minced
1 small baguette or French Roll, split in half horizontally
1 small head of lettuce torn (6 cups)
2 cups fresh basil leaves, torn
2 cups grape or plum tomatoes, halved or chopped
1/2 cup pine nuts, toasted
2 ounces Parmesan cheese, shaved
Breadsticks (for serving)

Prepare Lemon Vinaigrette; set aside.

Preheat oven to 425 degrees F.

In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet.

Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.

In large bowl combine lettuce and basil.

In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese. Serve with breadsticks and Lemon Vinaigrette.

LEMON VINAIGRETTE DRESSING

1/2 cup olive oil
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice (1 large lemon)
4 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients for the dressing in a small screw-top jar. Cover; shake well.