Very Green Salad with Cucumber, Kohlrabi, Sweet Onion and Herb Vinaigrette
Published by William Morrow
This salad is all about the dressing. I made it from leftovers at a friend’s place in Hawaii, where there was an amazing herb garden. This particular dressing is very intense, and you barely cover the greens with it. If you have a sunny window, it’s completely worthwhile to have a one-pot herb garden-grow your favorites there, all together. Then you can mix up a dressing like this anytime.
Preparation Time20 min
Preparation Time - Text20 minutes
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Courseappetizer, side dish
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, high fiber, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian
Mealbrunch, dinner, lunch
Taste and Texturecrisp, crunchy, herby, light, savory, tangy
Type of Dishsalad
- 1 garlic clove
- 1 small shallot
- ¼ cup loosely packed fresh parsley
- 1 small sprig fresh tarragon
- 3 fresh basil leaves
- Needles from 1 sprig rosemary
- 3 tablespoons white wine vinegar
- 1 tablespoon light agave nectar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- ½ cup safflower oil
- ½ English cucumber, cut into ¼-inch-thick half-moons
- 2 heads romaine lettuce, roughly chopped
- ½ Vidalia onion, finely diced
- 1 kohlrabi, peeled and finely diced
In a food processor, mince the garlic and shallot. Scrape down the sides, then add the parsley, tarragon, basil, and rosemary. Pulse to chop.
Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tablespoon water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with the vinaigrette and toss to coat.
2009 Tal Ronnen and Melcher Media