Basil Tomato Salad

• 12 cup olive oil
• 1 teaspoon fresh lemon zest, finely shredded
• 13 cup fresh lemon juice
• 4 garlic cloves, minced
• 1 teaspoon sugar
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 small baguette or 1 French roll
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 6 cups green leaf lettuce, torn (1 small head)
• 3 cups fresh basil, torn
• 2 cups grape tomatoes, halved or 2 cups plum tomatoes, chopped
• 12 cup pine nuts, toasted
• 2 ounces parmesan cheese, shaved

1. Combine the ingredients for the vinaigrette in a small screw-top jar; shake to combine.
2. Preheat oven to 425 degrees F.
3. In a small bowl, combine olive oil and garlic for the bread sticks; split baguette lengthwise and brush olive oil/garlic mixture on cut sides of the bread.
4. Cut the each bread into 3 or 4 breadsticks and place on a baking sheet.
5. Bake until toasted, 3 to 5 minutes; cool.
6. In a large bowl, combine lettuce and basil, layer in tomatoes, pine nuts, and cheese; serve with vinaigrette and bread sticks.

olive oil, lemon zest, lemon juice, garlic, sugar, salt, ground black pepper, baguette, olive oil, garlic, green leaf lettuce, fresh basil, grape tomatoes, pine nuts, parmesan cheese

Taken from www.food.com/recipe/basil-tomato-salad-412054 (may not work)