Italian House Salad

Croutons:
4 cups Italian bread, cubed
2 TBSP extra-virgin olive oil
1/4 TSP salt
Vinaigrette:
1/4 cup red-wine vinegar
2 TSP Dijon mustard
2 TBSP shallot, finely chopped
1 TSP honey
1/4 TSP salt
1/4 TSP black pepper
1/2 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 degrees.
• 2. Toss bread cubes in oil and salt, and spread in a shallow baking pan.
• 3. Bake about 8 minutes, turning once. Cool.
• 4. Whisk together all vinaigrette ingredients, except oil. Add oil in a steady stream, whisking to emulsify.
• 5. Toss chicken and mozzarella in 1/4 of the vinaigrette, allowing to marinate for 10 minutes.
• 6. Toss romaine, peppers, olive, chicken, bocconcini, croutons and remaining vinaigrette.

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