Vegan Romaine with Fennel, Carrots & Edamame Salad with Sherry Vinaigrette Dressing

  • 4 cups romaine
  • ½ cup shaved fennel bulb
  • ½ cup shaved carrots
  • 3 tablespoons of edamame, shelled, frozen, cooked
  • Freshly ground pepper
  • Salt

Tear bite-sized pieces of lettuce into a large salad bowl. Add fennel, carrots and edamame and toss with 1-2 tablespoons of Sherry Vinaigrette Dressing.

Add salt and freshly ground pepper to taste.

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 thickens slightly. Refrigerate for storage.


If you have a mandoline slicer, use it to cut the fennel and carrots into uniform slices. If not, a wide vegetable peeler works just as well.


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

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.