Very Green Salad With Herb Vinaigrette

The dressing is what makes this salad. Adapted from Chef Tal Ronnen's The Conscious Cook cookbook.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  garlic clove
• 1  small shallot
• 1⁄4 cup fresh parsley, loosely packed
• 1  small  sprigs fresh tarragon
• 3  fresh basil leaves
• 1  sprig rosemary, stem removed
• 3  tablespoons white wine vinegar
• 1  tablespoon  light  agave nectar
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  teaspoons dijon-style mustard
• 1⁄2 cup  safflower oil (or olive oil)
• 1⁄2 English cucumber, cut into 1/4-inch thick half moons
• 2  heads romaine lettuce, roughly chopped
• 1⁄2  vidalia onion, finely diced
• 1  kohlrabi, peeled and finely diced

Directions

1. Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
2. Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
3. Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!