“Iceberg lettuce?” many people ask. Yes! It is crisp, refreshing and delicious paired with more vitamin-intense and sometimes bitter darker leafy greens, like the arugula here. Another plus: this crunchy green encourages you to chew, which is essential for good digestion, absorption and metabolization.
¼ head of iceberg lettuce
¼ bunch arugula
2 pink radishes
2 thick slices whole wheat challah bread
2 Tablespoons EVOO (Extra Virgin Olive Oil)
for the creamy vegan “Caesar” dressing (makes about 1 cup)
Note: It is good to make this dressing a day before you serve it; this gives the flavors the opportunity to fully merge and emerge.
4 Tablespoons toasted sesame tahini
½ onion or shallot
juice of 2 lemons
2 teaspoons umeboshi plum paste
¼ cup spring or filtered water
Process Wash the iceberg lettuce, arugula and radishes separately. Drain them. Chop the iceberg into inch-square pieces
and place in a medium glass or ceramic bow. Chop the arugula into similar-sized pieces and place on top of the iceberg in the bowl.
Remove the tough stem and root from the radish. Slice it in half lengthwise; then cut half-moons from each half.
Halve each half-moon again so they are triangular pieces about the same size as the lettuce and arugula.
Add them to the salad bowl.Make the dressing: Mince the onion and place it and all other ingredients in a blender. Blend well. Pour on the salad
and store the rest in a jar. It will keep for up to a week in the fridge. Make the croutons: Heat a cast iron or stainless steel skillet on a medium flame for about 2 minutes. Add the olive oil and add the bread. When it turns a golden brown color, turn it over and allow the other side to brown.
Remove from pan and dredge on a brown paper bag. Cut each piece of fried bread into 12-16 very small croutons.
Place croutons on top of the dressed salad and toss.
Serve on individual plates.
©Nancy Wolfson-Moche 2014