A simple green salad is the perfect accompaniment to most main dishes. This vegan version of the classic American dressing has a wonderful, creamy, tangy bite that shows off the texture and flavors of the salad perfectly. The dressing may be made in advance, as it keeps for up to a week in the refrigerator.

Serves 6

INGREDIENTS

FOR THE RANCH DRESSING:

• 1/2 cup silken tofu
• 1/4 cup cider vinegar
• 2 garlic cloves, minced
• 2 tbsp. olive oil
• 1 tsp. Dijon mustard
• 1 tsp. maple syrup
• 2 tbsp. minced fresh flat-leaf parsley
• 1/2 tbsp. fresh oregano
• 1/4 tbsp. fresh thyme
• Sea salt and white pepper
• Oat milk, if required

FOR THE SALAD:

• 1 head Boston or butter lettuce, torn into bite-size pieces
• 1 small head radicchio, torn into bite-size pieces
• 1 bunch arugula, tough stems removed
• 4 scallions, thinly sliced
• 1 cup alfalfa sprouts

INSTRUCTIONS

TO MAKE THE DRESSING:

1. Put all the ingredients except the salt, pepper, and oat milk in a blender.
2. Process until blended.
3. Taste, season with salt and pepper, and add a little oat milk to thin, if needed.
4. Cover and refrigerate.

TO MAKE THE SALAD:

1. Wash, dry, and prepare the vegetables, and place in a serving bowl.
2. Just before serving, pour in enough dressing to lightly coat the salad.
3. Toss gently.
4. Serve with additional dressing on the side.