INGREDIENTS:
1/2 cup vegetable oil
1/4 extra virgin olive oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons freshly grated Romano or Parmesan cheese
2 tablespoons crushed dried basil*
1/2 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon hot pepper sauce, or to taste
METHOD:
Whisk together oils and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce. Mix thoroughly. Chill for several hours or overnight in the refrigerator in an airtight container.
Pour over a salad of torn Romaine lettuce leaves, diced mozzarella, artichoke hearts, salami strips, olives, and tomatoes and top with homemade croutons.
*You can substitute prepared pesto if you have it on hand.
