Pesto Vinaigrette:
1 1/2 cup basil, chopped
1/2 tbsp garlic, chopped
1/2 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
Puree all ingredients in a blender until emulsified.
Romaine Salad:
6 cups romaine lettuce, torn
1/2 cup carrots, sliced thinly
1/2 cup jicama, sliced thinly
1/2 cup cucumber, sliced thinly
1/2 cup dried cranberries
1/2 cup walnuts, toasted and chopped
In a large bowl, combine lettuce, carrots, jicama, and cucumber. Top with cranberries and walnuts. Serve with Pesto vinaigrette on the side.
Read more about The Sexy Chef Cooking demo here.