Green Vegetable Salad
Serves: 4
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This salad is amazing and good for you, too. It is a go to mix for a filling and satisfying lunch. Only dress what you will eat for the meal, the vegetables separately keep well for next day serving.
Dovetailing Tip: Double or triple the ingredients in this salad and serve it for next day's meal. Have it for lunch, topped with leftover Swiss Steak from Meal 1.
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Ingredients:
| FOR THE DRESSING: | |
| 1/4 cup | greek-style (thick) plain yogurt |
| 1/4 cup | 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: | |
| 10-12 | brussels sprouts, sliced |
| 1 bunch | asparagus spears, sliced |
| 1 | handful green beans, trimmed, and chopped |
| 1 | small fennel bulb, trimmed and thinly sliced |
| 1/2 cup | freshly grated Parmesan cheese |
| 1/2 cup | flat leafed parsley, chopped |
| 1/3 cup | roasted hazelnut, skins removed and chopped |
Directions:
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 Parmesan cheese. Drizzle with the dressing and top with the parsley and hazelnuts to serve.
Source: epicurious.com
