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.
Credit: Deborah Madison, Vegetarian Cooking for Everyone