Vegan Romaine & Frisee Salad with Sherry Vinaigrette Dressing

  • 4 cups Romaine
  • 1 cup frisee sprigs
  • 1 shallot, finely chopped
  • red pear, cored and sliced
  • ½ cup pistachio nuts, shelled
  • Freshly ground pepper
  • Salt

Tear Romaine and frisee into bite-sized pieces into a large salad bowl and toss with 1-2 tablespoons of Sherry Vinaigrette Dressing. Add salt and freshly ground pepper to taste. Serve salad on plates with pear slices and nuts on top.

Sherry Vinaigrette Dressing

  • 2 tablespoons of sherry vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon agave nectar
  • 1-2 cloves of garlic, finely minced
  • ¼ teaspoon salt
  • Freshly ground pepper
  • 4 tablespoons of canola or of extra virgin olive oil

Mix all ingredients except the olive oil in a blender or food processor. Slowly drizzle in the olive oil through the top hole of the blender and continue blending until the mixture slightly thickens. Refrigerate for storage.


  • Frisee is a sub variety of endive and has a milder more delicate taste.
  • Pears are ripe when they give to gentle pressure.
  • Change up the salad by using baby spinach with frisee and add in cashews.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.