Romaine with Chives and Cashews 


1 or 2 heads romaine lettuce (or kale)
1 garlic clove
Salt and freshly milled pepper
1 tsp finely grated lemon zest
2 1/2 tbsp fresh lemon juice
1 tsp dijon mustard
6 tbsp extra virgin olive oil
1/2 cup toasted cashews
2 tbsp chives


1. Wash and chop romaine and put into a bowl.

2. Smash garlic with 1/2 tsp salt in a bowl until smooth. Whisk in the lemon zest and juice, the mustard, then the oil.

3. Pour dressing over leaves. 

4. Add cashew and chives and mix again.

5. Enjoy.

Credit:  Deborah Madison, Vegetarian Cooking for Everyone