Directions
- 1In a large bowl, combine ½ head finely shredded red cabbage, 3 diced Persian cucumbers, 15 quartered cherry tomatoes, 1 or 2 julienned carrots, 1/2 head shredded romaine, 1 minced shallot, and 2 to 3 tablespoons chopped fresh mint.
- 2Toast 1/4 cup walnuts in a dry pan over low heat for a few minutes, stirring occasionally until golden. Let cool.
- 3In a food processor, combine the toasted walnuts, 10 sun-dried tomato halves, 9 tablespoons lemon juice, ⅓ cup olive oil, 4 garlic cloves, 1 small shallot, 3 tablespoons fresh basil, 2 tablespoons fresh tarragon, 1 tablespoon fresh thyme, and salt and pepper to taste. Blend until creamy and smooth.
- 4Pour the dressing over the salad and gently toss to coat.
- 5Top with 3 to 4 ounces of cubed feta (optional) and serve right away.
Ingredients
- 0.5 head red cabbage
- 3 pieces Persian cucumbers
- 15 pieces cherry tomatoes
- 1 piece carrots
- 0.5 head romaine lettuce
- 1 minced shallot
- 2 tablespoons fresh mint
- 0.25 cup walnuts
- 10 halves sun-dried tomato halves
- 9 tablespoons lemon juice
- 0.33 cup olive oil
- 4 cloves garlic cloves
- 1 small shallot
- 3 tablespoons fresh basil
- 2 tablespoons fresh tarragon
- 1 tablespoon fresh thyme
- 0 salt
- 0 pepper
- 3 ounces feta cheese
Equipment
knifefood processor
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