Shredded Romaine with Seeds & Sweet Onion Vinaigrette

Preparation info
  • Serves


    • Difficulty


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.


For the Sweet Onion Vinaigrette

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


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