Saturday, February 6, 2010

Romaine w/ Lemon-Date Dressing & Pizza

This salad is from The Mediterranean Vegan Kitchen cookbook by Donna Klein. It is very simple, but surprisingly delicious. I have a lot of cookbooks, which I'm ashamed to say, I rarely consult. But, every now and again, I like to peruse them for ideas; this recipe reminds me that I should do that more often.

I don't feel like I can give a proper review of this book, because I've only used it once or twice. And, I'm sure a lot of you are like me; you already have too many cookbooks that you don't use very much. But I will say this,  the book provides a broad range of recipes with simple, yet becoming combinations of ingredients and flavors, and she provides the nutrition information for all the recipes. Here's a review I found online that I think sums it up nicely.

Now, back to the salad. The dressing is simple: olive oil and lemon juice, add in a pinch of cinnamon and some crushed coriander all pairs deliciously with the romaine and the chopped dates. The recipe calls for sugar, but I left it out...who needs sugar when you've got the sweetness of the dates? The cinnamon and coriander really make this salad a treat. (I snuck in a bit of flax oil  for nutrition's sake...if you're not a fan, leave it out and enjoy the simple flavors unadulterated.)  I can't publish the exact recipe...but combining the simple ingredients to your taste would probably do the trick.

Tip: the dates tend to get a sticky when chopped, so mix up the olive oil and lemon juice in bowl, then toss the chopped dates in and give it a good stir...the oil in the dressing separates the date peices nicely.

Then,  I was channeling Alicia of Vegan Epicurean  when I made this healthy spinaccoli pizza:

It's a whole wheat pizza with lightly cooked broccoli, garlic slivers, and chili pepper, topped with fresh spinach, walnuts and pinenuts. I put the spinach and nuts on at the very end of baking and let them heat up a little so they weren't cooked, but just warmed.

For the sauce, I made a batch of VE's Sundried Tomato Marinara, and it is went perfectly with the broccoli and spinach. The marinara is meant to be a raw recipe, but it I baked it with the pizza crust, so became unraw...but really yummy just the same. We ate the pizza slices topped with nutritional yeast.


Happy Saturday All!


  1. Rose,

    Dan said this does sound like something I would make. Brilliant! But I guess I would think so. I wish I could taste it. ;)

    I am so happy to hear you liked the sun-dried tomato marinara.

  2. The marinara is really good...mine came out really garlicky, which I absolutely love...those around me maybe not so much:)

  3. Rose,

    I love garlic too. It must be our Italian DNA. ;)


  4. this salad dressing sounds especially good today. coriander snd cin. i am going to try this! i eat salad everyday and as much as i LOVE throwing everything into the bowl that i have on hand:) i think this will be something dif

  5. That salad looks again like something served in a four star restaurant. Very elegant.

  6. Hi DirtyDuck,

    It is a great combo...I hope you like it.

  7. SV,

    Thanks for your kind words...I definitely recommend it; it's a simple combo, but very tasty.

  8. I like the mix of raw and cooked in this pizza. It's original and it gives some fresh. I note the idea, thanks.

  9. Virginie,

    Thanks for your comment...we enjoyed the raw veggies, and I recommend Alicia's sauce too; it's delicious with this combination.


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