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Pastor Phil’s Insalata Roma

This is the second new salad of the 2009 /10 café season and is based on ancient Roman salads which during the winter months would be a combination of cured or preserved fruits, olives and dried meats. The salad dressing was originally a little too tart so sous chef Sarah suggested adding some honey which was just the right touch of sweetness to blend the tartness of the lemons and saltiness of the olives. Molto Bene Sarah!

  • Romaine Lettuce – torn into pieces
  • Sun Dried Tomatoes – chopped
  • Heart of Palm – chopped
  • Kalamata Olives – sliced
  • Green Olives - sliced
  • Croutons


  • 1/4 cup fresh lemon juice
  • 1/3 cup honey
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons whole grain mustard
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1 cup olive oil

Put first six ingredients in a food processor. With processor on add olive oil in steady stream. Season with Kosher salt and fresh ground pepper