Inspired by a recent article on herbs-as-landscaping, I’ve veganized a recipe from Food and Wine magazine:
1/3 cup Veganaise mayo
1 Tb. fresh lime juice
1 tsp. finely grated fresh lime zest
sea salt and freshly ground black pepper
1 cup packed flat-leaf parsley
1 cup packed small basil leaves
1/2 cup packed 1-inch chive pieces
1/3 cup small mint leaves
1/3 cup tarragon leaves
1 Belgian endive, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick
2 cups finely sliced romaine leaves
Directions: In a small bowl, whisk together the mayo, lime juice, zest, salt and pepper. In a large salad bowl, mix the herbs with the endive and romaine. Add the dressing and toss well to coat. Serve immediately.
