Greens w/ Date Vinaigrette
Method:
Put the pitted dates, chopped shallot, Dijon mustard, nutritional yeast, grated parmesan, champagne vinegar, lemon juice, olive oil, water, sea salt, black pepper, parsley and red pepper flakes into a blender or food processor. Pulse until smooth. Taste and adjust the seasoning as needed. Rinse and dry the baby gem lettuce and put it in a large salad bowl. Add the shaved radishes, shaved cucumbers, mint and chopped pistachios. Drizzle on some of the dressing and toss to coat. Keep leftover dressing in the fridge for up to a week.
Ingredients:
- date 2 (pieces)
- shallot 1 (pieces)
- dijon mustard 1 (tsp)
- nutritional yeast 1 (tsp)
- parmesan cheese 2 (tsp)
- champagne vinegar 0.25 (cups)
- lemon juice 1 (tbsp)
- olive oil 0.5 (cups)
- salt 0.5 (tsp)
- black pepper 1 (pinch)
- fresh parsley 0.5 (bunch)
- chili flakes 1 (pinch)
- lettuce 142 (g)
- radish 2 (pieces)
- cucumber 2 (pieces)
- fresh mint 1 (bunch)
- pistachios 0.5 (cups)
