Inspired by a recent article on herbs-as-landscaping, I’ve veganized a recipe from Food and Wine magazine:

1/3 cup Veganaise mayo

1 Tb. fresh lime juice

1 tsp. finely grated fresh lime zest

sea salt and freshly ground black pepper

1 cup packed flat-leaf parsley

1 cup packed small basil leaves

1/2 cup packed 1-inch chive pieces

1/3 cup small mint leaves

1/3 cup tarragon leaves

1 Belgian endive, separated into leaves or halved lengthwise and sliced crosswise 1/2 inch thick

2 cups finely sliced romaine leaves

Directions: In a small bowl, whisk together the mayo, lime juice, zest, salt and pepper. In a large salad bowl, mix the herbs with the endive and romaine. Add the dressing and toss well to coat. Serve immediately.