GREEN VEGETABLE SALAD

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Green Vegetable Salad image

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.

Provided by Donna Hay

Categories     HarperCollins     Salad     Vegetarian     Fennel     Green Bean     Brussels Sprout     Asparagus     Yogurt     Buttermilk     Herb     Anchovy

Yield Serves 4

Number Of Ingredients 17

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:
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

Steps:

  • 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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