Green Vegetable Salad
A fresh and vibrant salad featuring blanched green vegetables with a creamy herb dressing, topped with shaved ricotta salata and roasted hazelnuts. The combination of Brussels sprouts, asparagus, green beans, and fennel creates a delightful mix of textures and flavors.
4 servings
15 min
Ingredients
- •¼ cup plain Greek-style yoghurt
- •¼ cup buttermilk
- •2 tablespoons chopped tarragon
- •2 tablespoons chopped chives
- •2 tablespoons lemon juice
- •1 clove garlic
- •2 pieces anchovies
- •to taste sea salt and black pepper
- •200 g Brussels sprouts
- •1 bunch asparagus
- •150 g green beans
- •1 bulb fennel
- •150 g ricotta salata
- •½ cup chervil sprigs
- •⅓ cup roasted hazelnuts
- •skins removed and chopped
Cooking Instructions
- 1.
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 ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
15 min
