Romaine hearts salad with horseradish and dill dressing and homemade Old Bay croutons from Brave New Meal: Fresh as F*ck Food for Every Table: A Vegan Cookbook (page 56) by Bad Manners and Michelle Davis and Matt Holloway

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the "Homemade horseradish" recipe on p.215. Can substitute tahini or almond butter for cashew butter, romaine lettuce or green leaf lettuce for romaine hearts, English cucumbers for Persian cucumbers, and green onions for chives.

  • louie734 on May 19, 2025

    The dressing, made with soaked cashews subbed for the cashew butter, was way too thick, thicker even than mayonnaise. Unsure what to thin it with, I tried increasing the acid + water, but didn't want it too tangy or bland; oil didn't seem right either. Somewhere the balance got thrown off and I lost the horseradish flavor, so I needed more of that. SIGH. I'll need to tinker cause the flavor combo of the croutons and the herbed horsey cause is something I need in my life, and I know we are on the right track. PS rye croutons with Old Bay would be really good here.

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