This is such an easy salad and dressing to put together that you can really do it at the last minute. I find that the pimientos don’t really add anything spectacular to the salad so feel free to leave them out if you don’t like them or don’t have any. This makes a large salad so feel free to cut it down to make a smaller one.
The dressing makes much more than you will need to dress this salad so either make half or less or save the rest for another salad later in the week. It should last in the fridge for at least a week.
1 1/3 cups canola oil
1 cup red wine vinegar
2 cloves garlic, minced
salt and pepper, to taste
2 bunches romaine, roughly chopped
1 bunch red or green lettuce, roughly chopped
1 red onion, thinly sliced
2 large tomatoes, thinly sliced, then halved
1 (4 ounce) jar diced pimientos, drained
2/3 cup freshly shredded Parmesan cheese
Combine all dressing ingredients and whisk until well combined. Set aside. You can make earlier in the day and store in the refrigerator. Whisk well before dressing salad.
In a large salad bowl, combine all the salad ingredients except the cheese. Dress the salad with the dressing and then sprinkle with the Parmesan cheese. Toss to coat all salad ingredients with the dressing. The salad may be make ahead up to adding the cheese and dressing and stored in the refrigerator. Just before serving, add the dressing and cheese.
Makes 10-12 servings.