I know – this is a vegan blog and this is a salad. But salad makes for a great meal and starter and you need to make this one. So, this is my ode to a Greek salad called Marouli. It has lots of dill and scallions. I add kale because, well, I’m vegan and I have to eat kale by vegan law. Just kidding! But it is a great way to hide kale in a delicious salad!
This is not an exact recipe – make as much or as little as you want/need to feed your crowd. Traditionally, it is served with a toss of just lemon juice, olive oil and salt and pepper. But I love to add my creamy white balsamic dressing here.
1 small head of Romaine
6 leaves of lacinato kale
3 scallions, white and green parts
Big handful of dill
Small handful of chives
The juice of 1/2 a lemon
Creamy white balsamic dressing, to taste (recipe below)
Shred the Romaine and kale. Add to a big bowl.
Thinly slice the scallions and chives. Chop the dill. Add to the lettuce and kale. Toss.
Add the lemon juice and some dressing. Toss to coat everything.
Taste and adjust. Add more scallions, dill, chives or dressing. Enjoy!
Creamy Cashew White Balsamic Dressing
1 cup raw cashews
1 cup filtered water + more for thinning to desired consistency
The juice of 1/2 lemon, approximately 1 tablespoon
2 tablespoons white balsamic vinegar
1 tablespoon mustard
1 tablespoon maple syrup
Place all ingredients in blender or Vitamix. Blend until creamy. Store in airtight container for up to a week.