Thousand Island Crunchy Romaine Salad

Thousand Island Dressing was always one of my absolute favorites growing up. Maybe it’s because it was the one thing that elevated simple iceberg lettuce to the altered state of actual flavor. Because that’s what seemed to constitute a salad way back when: iceberg lettuce. Maybe it would have a few carrot shavings. Maybe a few tomatoes. But that was never a guarantee. The iceberg lettuce – that was a given. And, let’s face it… it’s basically water in leaf form.

Yet somehow this rudimentary combination became somewhat of a comfort food to me.

As a young woman I lived with my very old world Hungarian godmother when I first moved to New York City to pursue my grandiose dreams of adulthood. After long days of pounding the pavement looking for the elusive ‘dream job’, she would have a bowl of that salad waiting for me, so thoughtfully doused with Thousand Island dressing that every well chopped leaf was covered. She’d even have it cooling in the fridge. This was my prelude to dinner nearly every single day. I can’t fathom why I never got tired of it. But I didn’t.

Even though my salads have become more and more elaborate these days, I’ve found myself literally pining for the simple pleasure that only Thousand Island dressing could seemingly ressurect.

Thing is: I’m right. Sometimes you just get a craving and there are absolutely no substitutions. It has to be that or else. And the ‘or else’ part is the thing that keeps you up at night and virtually salivating through every other meal, albeit completely unsatisfied. You gotta’ hate it.

Now mind you: this salad has a bit more to it than some lettuce and a meagre dose of carrot shreds. Because I consider myself the ‘salad queen’ right now and that just wouldn’t do. So I’ve added some interesting bits and pieces to bolster things up a notch. They’re not always playing by all the raw rules… but then, neither am I at times. Hearts of palm taste amazing in this mix but, the fact that they’re usually in a bottle or can, makes their rawness dubious. I use them anyway. Artichoke hearts would likely be amazing but previous experiments have proven to me that eating them raw is… well…awful. Hard, bitter, spiny. They need steaming. But the purist could easily find substitutions.

As for the pickles (banana peppers and bread and butter pickles are used here), I make those myself! Guaranteed raw. Pickles are my absolute favorite snack. A not-so-guilty homemade pleasure. But there are plenty of places to buy good homemade pickles. Your farmers market is sure to have some. And pickles just amplify that Thousand Island dressing whether they’re in the dressing or on the salad like those banana peppers are.

If there was a salad that could qualify as ‘comfort food’, this is it. For sure, my dressing is just as good as anything ‘Wishbone’ has to offer. And, after years of eating it, I’m still not tired of it. I don’t think I ever will be.

RAW VEGAN RECIPE: Thousand Island Crunchy Romaine Salad

Salad

2 heads romaine lettuce, chopped into bite sized pieces

2-3 cups kale, stems removed, chopped into small pieces OR 2 cups red cabbage, shredded

11/2 cups sprouts of choice

1 cup carrots, shredded or cut into matchstick sized pieces*

5 hearts of palm, sliced

1/2 cup roughly chopped pickled banana peppers

3 Tablespoons red onion, diced fine

1/4 cup raw sunflower seeds

Thousand Island Dressing

Raw Ketchup

1/2 cup chopped tomatoes

3 Tablespoons soaked dates

1/4 cup olive oil

1 teaspoon pink Himalayan salt

1 1/2 Tablespoons apple cider vinegar

1/2 cup sun-dried tomatoes, soaked

Mix all ingredients together in a Vitamix or high speed blender, except the sun dried tomatoes, combining well. Throw in the soaked, sun-dried tomatoes and process to consistency of a smooth ketchup!

Thousand Island Dressing

1/2 cup raw cashews, soaked overnight, drained and rinsed

1/2 cup water

7 Tablespoons raw ketchup

11/2 Tablespoon fresh lemon juice

3 Tablespoons finely diced white or red onion

1/3 teaspoon paprika

1/4 teaspoon dried mustard

1/4 teaspoon pink Himalyan salt

3 heaping Tablespoons sweet pickle relish (I make a raw version but you could cheat with store bought ot use finely chopped raw bread and butter pickles)

Mix together all ingredients except the relish (or pickles) in a high speed blender until smooth and creamy. Add in 1 tablespoon of the relish, mixing just till lightly incorporated. Stir in remaining relish.