Very Green Salad With Herb Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The dressing is what makes this salad. Adapted from Chef Tal Ronnen's The Conscious Cook cookbook. Ingredients:
1 garlic clove |
1 small shallot |
1/4 cup fresh parsley, loosely packed |
1 small sprigs fresh tarragon |
3 fresh basil leaves |
1 sprig rosemary, stem removed |
3 tablespoons white wine vinegar |
1 tablespoon light agave nectar |
1/4 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
2 teaspoons dijon-style mustard |
1/2 cup safflower oil (or olive oil) |
1/2 english cucumber, cut into 1/4-inch thick half moons |
2 heads romaine lettuce, roughly chopped |
1/2 vidalia onion, finely diced |
1 kohlrabi, peeled and finely diced |
Directions:
1. Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
2. Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
3. Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!
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