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Very Green Salad with Cucumber, Kohlrabi, Sweet Onion and Herb Vinaigrette

This image courtesy of Joseph DeLeo

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.

Makes4 servings

Preparation Time20 min

Preparation Time - Text20 minutes

CostModerate

Easy

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

Equipmentfood processor

Mealbrunch, dinner, lunch

Taste and Texturecrisp, crunchy, herby, light, savory, tangy

Type of Dishsalad

Ingredients

  • 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

Instructions

  1. In a food processor, mince the garlic and shallot. Scrape down the sides, then add the parsley, tarragon, basil, and rosemary. Pulse to chop.

  2. 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.

  3. Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with the vinaigrette and toss to coat.

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This was nice, except waaaaaay too sweet, even halving the sugar. Unless you like things on the extreme side, I would either omit or limit to 1/4 T for the agave.

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