We’re Cooking: Sundried Tomato and Caper Salad with Romaine and Shaved Parmesan

More on our salad tour, this one is so quick and simple you can do it with one hand tied behind your back….but easier if you don’t.  Gary loves capers and sundried tomatoes in his salads…key additions he usually requests if he has a salad when we dine out.   The briny flavor of the capers with sweet sundried tomatoes and creamy, salty parmesan create a big punch of flavor.  I make a sweet and tangy vinaigrette with mustard and honey, add a few fresh vegetables and crunchy romaine and it is a completely satisfying salad. 


Sundried Tomato and Caper Salad with Romaine and Shaved Parmesan
For the salad
1 head of romaine lettuce, outer leaves removed, washed and torn into bite size pieces (you can also cut the lettuce in ribbons, but I like the rustic texture of the torn leaves)
1 large vine ripe tomato – cut into 1/2 inch chunks
1 zucchini squash, cut into 1/2 inch chunks
1/4 red onion – shaved into thin strips
2 tablespoons capers – drained well and slightly smashed
5 sundried tomatoes – chopped into thin strips
2 tablespoons + 1 tablespoon shaved parmesan cheese
Dash of salt and cracked pepper to taste

For the Dressing
2 teaspoons honey
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons grapeseed oil
1/2 small shallot – minced
1-2 teaspoons water, optional
1/2 teaspoon each salt and pepper

In an airtight container combine all ingredients for the dressing and shake well, set aside until ready to toss the salad.  Combine all ingredients for the salad except for 1 tablespoon parmesan cheese in a large salad bowl.  When ready to serve toss the salad with the dressing, season with salt and pepper to taste and sprinkle on the remaining shaved parmesan cheese.