Krista served this salad one night for a dinner party. I have been asking for the recipe for weeks and I think she finally got tired of my nagging. You will be glad that I am good at that (nagging). It’s a unique mix of lettuces and vegetables with the crunch from the soy nuts and the kick of the cayenne in the salad dressing.
1. 5 leaves romaine lettuce
2. 4 oz mesclun or spring mix
3. 1 ½ cups (8 oz) shelled edamame
4. 1 cup grape tomatoes, halved
5. 1/4 t coarse sea salt
6. 1/3 cup extra-virgin olive oil
7. 2 T balsamic vinegar
8. 3/4 t fresh thyme leaves
9. 1/4 t cayenne pepper
10. 1/4 t fresh ground pepper
11. Handful of soy nuts
Stack romaine leaves on work surface and with sharp knife shred them and place in salad bowl. Add the mesclun/spring mix, edamame, tomato halves. Sprinkle with salt.
In jar, whisk/shake olive oil, vinegar, thyme, cayenne, black pepper.
Pour dressing over salad and toss. Sprinkle in the soy nuts.
Be careful on the dressing if serving to kids/sensitive palettes. The cayenne can be strong (but delicious!)