Serves 4-6
Ingredients:
For the Salad:
1/2 english cucumber, cut in 1/4 " half moons
2-3 heads romaine lettuce, cleaned & chopped into 1" pieces
1/2 white or vidalia onions, julienned
1 kohlrabi, peeled & thinly sliced Or 1 small bulb of fennel, sliced very thin
For the Vinaigrette:
1 clove garlic, peeled
1/4 cup loosely packed fresh italian parsley
4 tarragon leaves
12-15 chives
1/2 t fresh rosemary leaves
3 T white wine vinegar
1 T agave nectar or honey
2 t dijon mustard
1/2 c safflower, canola or vegetable oil
sea salt
black pepper, fresh ground
Technique:
place salad ingredients in a large bowl
turn on food processor
drop in garlic, parsley, tarragon, chives, & rosemary thru the feed tube while running
turn off the processor
add vinegar, agave & mustard
turn on machine
drizzle in oil slowly thru the feed tube to emulsify
taste & adjust seasoning (& oil/acid balance)
add a portion of dressing to the salad
toss to coat
add more dressing if desired
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