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In a large bowl, combine ½ head finely shredded red cabbage, 3 diced Persian cucumbers, 15 or so quartered cherry tomatoes, 1 or 2 julienned carrots, ½ head shredded romaine, 1 minced shallot, and 2 to 3 tablespoons chopped fresh mint.
Toast ¼ cup walnuts in a dry pan over low heat for a few minutes, stirring occasionally until golden. Let cool.
In a food processor, combine the toasted walnuts, 10 sun-dried tomato halves, 9 tablespoons lemon juice, ⅓ cup olive oil, 4 garlic cloves, 1 small shallot, 3 tablespoons fresh basil, 2 tablespoons fresh tarragon, 1 tablespoon fresh thyme, and salt and pepper to taste. Blend until creamy and smooth.
Pour the dressing over the salad and gently toss to coat.
Top with 3 to 4 ounces of cubed feta (optional) or your favorite protein and serve right away.
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