5-6 cups romaine lettuce, chopped
1/2 cup carrots, shredded
2 scallions, cut into 3-inch lengths, then thinly sliced into matchsticks
2-3 baby zucchini, cut into matchsticks
1/3 red bell pepper, cut into matchsticks
1 small garlic clove
1/2 cup smoked almonds
4 soft sundried tomatoes, chopped
A handful of fresh cilantro
A handful of fresh mint
3 tablespoons red wine vinegar (eyeball it)
2 tablespoons of water (a splash)
1/3 cup extra virgin olive oil (EVOO)
Black pepper, to taste
Place the lettuce on a large platter and scatter the veggies across the top. Place the garlic, almonds, sundried tomatoes, cilantro, mint and vinegar in a food processor and turn it on – if you have trouble getting the dressing going, add a splash of water, about two tablespoons, then stream in the EVOO.
Process the dressing, then season it with black pepper to taste. Pour it evenly over the salad and serve.