Green Vegetable Salad Recipe

Green Vegetable Salad Recipe

  • 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
  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.
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