Italian House Salad

Croutons

• 4 cups Italian bread, cubed
• 2 tbsp extra virgin olive oil
• ¼ tsp salt

Vinaigrette

• ¼ cup red wine vinegar
• 2 tsp Dijon mustard
• 2 tbsp shallot, finely chopped
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup extra virgin olive oil

Salad

• 2 cups cooked chicken, shredded or diced
• 1 cup bocconcini mozzarella cheese (or shredded mozzarella)
• 2 hearts romaine lettuce, torn into bite-sized pieces
• 1 jar roasted red peppers, rinsed, drained, and cut into strips
• 1 cup assorted brine-cured olives

1. Preheat oven to 400°F (205°C).
2. Toss bread cubes in oil and salt, and spread in shallow baking pan. Bake about 10 minutes, turning once. Cool.
3. Whisk together all vinaigrette ingredients, except for the oil. Add oil last in a steady stream, whisking to emulsify.
4. Toss chicken and mozzarella in ¼ of the vinaigrette, allowing to marinate for 10 minutes.
5. Toss romaine, peppers, olives, chicken, bocconcini, croutons, and remaining vinaigrette.