Crunchy Layered Salad

Iceberg lettuce gives crunchiness to this salad, but you can use a mixture of iceberg and romaine (chopped small) for more nutritive value.

1 head of iceberg lettuce, shredded
1 cauliflower, broken into small florets
2 cups (500 ml) peas, fresh or frozen
1 large red onion, sliced
2 celery stalks, finely chopped
1 red pepper, diced
1 yellow pepper, diced
2 Tbsp (30 ml) parsley, finely chopped
2 Tbsp (30 ml) chives, finely chopped
1 cup (250 ml) Parmesan cheese, freshly ground

Dressing
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) fresh lemon juice
2 Tbsp (30 ml) distilled water
1 heaping tsp (5 ml) Dijon mustard
1 small shallot or
1 Tbsp (15 ml) chives, 1chopped
Herbal salt (such as Herbamare), to taste

In a large salad bowl, layer ingredients in order as listed. Pour dressing over salad and refrigerate overnight. Toss thoroughly before serving. If you want to add any missing ingredients, now is the time.

Place oil, lemon juice, water, mustard and shallot in a blender and blend until emulsified (combined completely). Season with herbal salt, then pour over salad and let sit for 20 to 30 minutes before serving.

Source: alive #226, August 2001