Photo by Chris Court and William Meppem
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.
Recipe information
Yield
Serves 4
Ingredients
For the green dressing:
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
For the salad:
200
g Brussels sprouts, blanched and sliced
1
bunch asparagus (150g), blanched and sliced
150
g green beans, trimmed, blanched and shredded
1
small fennel bulb (180g), trimmed and thinly sliced
150
g ricotta salata, shaved
1
/2 cup chervil sprigs
1
/3 cup (45g) roasted hazelnuts, skins removed and chopped
Need to make a substitution?
Preparation
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.
From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.
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