I hope everyone had a great Christmas! I am sure that after all of that Christmas food indulgence, you are really to “detox” with a great salad! This is the salad for you, then! I had never had a chopped salad before, but if they are anything like this one, I love them! My 8 year old even liked this! Husband asked me what kind of cheese was that on top! I don’t think there is anything I would change about this recipe, it was just so good. Plus, you can make it in a snap!
Italian Chopped Salad
(Chloe’s Vegan Italian Kitchen, Chloe Coscarelli)
1 garlic clove, minced
1 tbsp Dijon mustard
1/2 tsp sea salt
2 tbsp red wine vinegar
1/2 cup olive oil
1 tbsp agave
1 head romaine, finely chopped
1/2 cup fresh basil, cut into a fine chiffonade
1 can chickpeas, rinsed and drained
1 tomato, chopped
1/2 cup kalamata olives, pitted and chopped
2 scallions, white and light green parts thinly sliced
7 ounces extra-firm tofu, drained and patted dry
freshly ground black pepper
For the dressing: In a blender, combine all ingredients and blend until smooth. Store in refrigerator for up to 3 days.
For the salad: In a large bowl, toss romaine, basil, chickpeas, tomato, olives, and scallions. Finely crumble the tofu into the salad. Toss with desired amount of dressing with salt and pepper. Top each serving with more pepper.