VEGGIES

Simple Fancy Salad #1

low carb vegan recipe

Salad

1 head of organic living (roots attached) butter lettuce
2 mini cucumbers

Dressing

1 tbsp herb-flavored extra virgin olive oil (for example, Tuscan, Provençal or Milanese Gremolata herbs)
1 tbsp flavored white balsamic vinegar (for example, grapefruit or other citrus)
1 heaping tsp of Dijon mustard

Other ingredients

Grated vegan parmesan
Salt and pepper

Variations: try different greens or green combinations instead of the butter lettuce.

Makes 1 large serving or several smaller ones.

If you find a grocery that sells ‘living butter lettuce’ maybe you should keep shopping there for all your veggie needs, as that shows they have good taste in greens! Living lettuce is lettuce that is still alive, which is evidenced by having its root system still attached.

Now it is time to make the living lettuce come unalive, so cut off those roots and toss them into your green compost waste bin. Separate the lettuce leaves and wash them well, dry and place into a salad tossing bowl. Chop the mini cukes and also drop them into the salad tossing bowl.

In a separate small mixing bowl, combine the salad dressing ingredients. The dijon mustard acts as an emulsifier, helping to better blend the oil and vinegar.

Douse the dressing onto the salad and toss well. Sprinkle the vegan parmesan cheese onto the dressing-coasted salad and toss a bit more, so that the cheesy particles stick well to everything. Salt and pepper to taste (and toss a bit more after doing so).

Then, eat! This salad is really easy to make and better than most of what you usually find in any restaurant. If you want to make a complete meal of the salad, consider topping with a protein, such as slices of the Marinated Cedar Baked Tofu or Whisky Barrel Plank Baked Seitan.