The bright acidity and citrus notes of Seghesio Vermentino perfectly complement the zesty lemon dressing and fresh herbs in this salad, while its crisp finish cuts through the richness of the cashews and parmesan.
Salad
● ½ head of green cabbage
● 3 Persian cucumbers
● 1 bundle of green onions
● 4 leaves tuscan kale
Dressing
● 1 cup baby spinach
● ½ cup fresh basil
● ½ cup fresh dill
● 2 garlic cloves
● 1 small shallot
● 2 lemons juiced
● ¼ cup olive oil
● ¼ cup cashews
● 2 tablespoons rice Vinegar
● 1 teaspoon salt
● Fresh grated parmigiano reggiano
1. Finely chop all salad ingredients and place in a large bowl.
2. Add all the dressing ingredients to a blender or food processor and blend until creamy with a bright green color.
3. Pour the dressing over the prepared salad and toss to combine.
4. Top with freshly grated parmigiano reggiano and enjoy.
