When I sat down last week to my customary lunch of baby kale and/or spring mix salad with the expected accompaniments ( avocado, chopped bell pepper, and carrot), I actually felt revulsion. After eating this lunch for several months (and as a mainstay of many, many dinners), I was finally sick of those soggy leaves coated in my usual olive oil & balsamic vinaigrette. As a vegetarian with a tendency towards veganism, I never thought I would see the day when I would feel ill at the sight of a salad! Well, that day had come. The convenience of buying salad leaves in those plastic clamshell containers has been overridden by my gag reflex. It was time for a new salad routine. Having promised to bring a salad as my contribution to a friend’s dinner party, I was inspired to actually go through the salad section of my numerous cookbooks, something I had rarely done before. In Tal Ronnen’s The Conscious Cook, I came across what looked to be a fairly strange recipe for a romaine salad with kohlrabi and cucumber and an herby vinaigrette. I typically use none of those ingredients and unusual is just what I needed to get over my salad boredom/aversion. It was a good risk to take: the vinaigrette in particular was a hit at the dinner party. I’ve included my adapted version of the recipe here. The salad itself, as I mentioned, included cucumber and kohlrabi, but I think the vinaigrette would go well with just about any veggie you choose.
2 garlic clove
a handful of fresh parsley
1 sprig of fresh terragon
1 sprig of rosemary, needles only
3 tbsp white wine vinegar
1 tbsp agave nectar
salt to taste
2 tsp Dijon mustard
1/4 cup plus a bit more olive oil (add more if you like a less vinegary tasting dressing)
I used a Magic Bullet to grind up the ingredients but you could use a food processor or blender. Put the first 6 ingredients in first to grind, then add the others and grind them together. This makes enough to coat about 8 servings of salad.