Green vegetable salad
Indulge in the refreshing flavors of our green vegetable salad, bursting with crisp greens, vibrant veggies, and a zesty vinaigrette. Perfect for a light and satisfying meal!
Ingredients:
- 1/4 cup (70g) plain Greek-style (thick) yoghurt
- 1/4 cup (60ml) 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
- 200g Brussels sprouts, blanched and sliced
- 1 bunch asparagus (150g), blanched and sliced
- 150g green beans, trimmed, blanched and shredded
- 1 small fennel bulb (180g), trimmed and thinly sliced
- 150g ricotta salata, shaved
- 1/2 cup chervil sprigs
- 1/3 cup (45g) roasted hazelnuts, skins removed and chopped
Instructions:
- Prepare the green sauce by combining all the components in a pitcher and using a hand-held immersion blender until a smooth consistency is achieved. Transfer the veggies to a spacious bowl and mix well. Distribute the mixture evenly onto individual serving plates and sprinkle ricotta salata on top. Finish by garnishing with the green sauce, chervil, and hazelnuts before serving.
Summary:
- Calories: 865 kcal
- Fat: 49 g
- Protein: 43 g
- Carbs: 82 g
- Potassium: 3479 mg
- Magnesium: 307 mg