I normally do not post salads because,usually, no recipe is needed for the method and they are a mix of your favorite raw veggies. I posted this because taking the time to do the prep work and extras make this a wonderful entrée. I see a lot of restaurants place all of the labor on the customer, serving 1 or 2 big leaves of romaine drizzled with pickled garlic dressing and charging a small fortune for it. You can make this early in the day and toss it together later on for a delicious, healthy meal.
Equipment:
Big mixing bowl
garlic press or french knife with cutting board
tongs
plates
clean towel
Ingredients...(salad for 2)
3/4 of big bunch of romaine lettuce
3 TBL vegan mayonnaise or homemade mayonnaise
2 TBL dijon mustard
1 tsp lemon juice
2 small drops of molasses or vegan worcestershire sauce
2 small cloves of fresh garlic (if using garlic press you will lose some garlic, so use 3 cloves)
2 shakes of kelp powder
to taste...course black pepper
Method***
Place dinner serving plates in freezer or frig until you serve the salad
Cut the bottom off of your romaine bunch and thoroughly wash, removing any dirt, grit or sand on the leaves. Place the washed lettuce in a clean towel, pat dry, then cut or tear into bite size pieces. Place back into the clean towel and refrigerate until you mix the salad. The romaine pieces should be very dry or they will make the dressing watery.
Either crush your garlic with a french knife (use the fat part of the knife at the bottom and press with a fist), or use a garlic press and place garlic in mixing bowl. Put the mayo, mustard, lemon juice, molasses and kelp into mixture and combine with whisk. Cover, place in frig until ready to serve salad.
Pour dry bite size leaves into dressing bowl and mix thoroughly with tongs. Place on cold plates and serve.
 |
| Serve with vegan croutons/ "parmesan" or grilled tofu if you like |
Equipment:
Big mixing bowl
garlic press or french knife with cutting board
tongs
plates
clean towel
Ingredients...(salad for 2)
3/4 of big bunch of romaine lettuce
3 TBL vegan mayonnaise or homemade mayonnaise
2 TBL dijon mustard
1 tsp lemon juice
2 small drops of molasses or vegan worcestershire sauce
2 small cloves of fresh garlic (if using garlic press you will lose some garlic, so use 3 cloves)
2 shakes of kelp powder
to taste...course black pepper
Method***
Place dinner serving plates in freezer or frig until you serve the salad
Cut the bottom off of your romaine bunch and thoroughly wash, removing any dirt, grit or sand on the leaves. Place the washed lettuce in a clean towel, pat dry, then cut or tear into bite size pieces. Place back into the clean towel and refrigerate until you mix the salad. The romaine pieces should be very dry or they will make the dressing watery.
Either crush your garlic with a french knife (use the fat part of the knife at the bottom and press with a fist), or use a garlic press and place garlic in mixing bowl. Put the mayo, mustard, lemon juice, molasses and kelp into mixture and combine with whisk. Cover, place in frig until ready to serve salad.
Pour dry bite size leaves into dressing bowl and mix thoroughly with tongs. Place on cold plates and serve.
 |
| Taste to see if you would like a little more salt, pepper, garlic, etc |
