Green Vegetable Salad


Serves: 4

This salad is amazing and good for you, too. It is a go to mix for a filling and satisfying lunch. Only dress what you will eat for the meal, the vegetables separately keep well for next day serving.

Dovetailing Tip: Double or triple the ingredients in this salad and serve it for next day's meal. Have it for lunch, topped with leftover Swiss Steak from Meal 1.

Yield: Yield
Prep Time:
Cook Time:
Total Time:

Ingredients:

FOR THE DRESSING:
1/4 cup greek-style (thick) plain yogurt
1/4 cup buttermilk
2 tablespoons chopped tarragon
2 tablespoons chopped chives
2 tablespoons lemon juice
1 clove garlic, crushed
2 anchovies, finely chopped
sea salt and cracked black pepper
FOR THE SALAD:
10-12 brussels sprouts, sliced
1 bunch asparagus spears, sliced
1 handful green beans, trimmed, and chopped
1 small fennel bulb, trimmed and thinly sliced
1/2 cup freshly grated Parmesan cheese
1/2 cup flat leafed parsley, chopped
1/3 cup roasted hazelnut, skins removed and chopped

Directions:

To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the Parmesan cheese. Drizzle with the dressing and top with the parsley and hazelnuts to serve.

Source: epicurious.com



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