Name: Shredded Romaine with Seeds & Sweet Onion Vinaigrette
Yield: Serves 6–8
Ingredients: Kosher salt and freshly ground pepper; 3 ribs celery; 1 large beefsteak tomato; ½ cup (2 oz/60 g) Curry-Spiced Mixed Seeds; ½ teaspoon dried thyme; 1 tablespoon whole-grain Dijon mustard; ¼ cup (2 fl oz/60 ml) balsamic vinegar; ½ teaspoon dried basil; 1 tablespoon raw pure honey or agave nectar; ½ cup (4 fl oz/125 ml) extra-virgin olive oil; ½ small red onion, minced; 2–3 small heads romaine lettuce

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

When it comes to salad, I need “bite.” Soggy just doesn’t cut it for me. My friend Natali introduced me to the technique of shredding romaine lettuce the way I would shred cabbage to make coleslaw, and I never looked back! Throw in some curry-spiced seeds for a little extra crunch and heat, and you’ve got a perfect salad.

Ingredients

For the Sweet Onion Vinaigrette

¼ cup (2 fl oz/60 ml) balsamic vinegar
1</

Method

To make the vinaigrette, in a small bowl, whisk together the vinegar, mustard, honey, and oil until well blended. Add the onion, basil, thyme, and a pinch each of salt and pepper and stir well. The vinaigrette will keep in a tightly capped jar in the fridge for up to 2 weeks.

Use a mandoline or a very sharp knife to cut the tomato into superthin slices. Arrange the slices in a single la