Lunch

Green Vegetable Salad

Name: Green Vegetable Salad
Cuisine: Mediterranean
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

A Mediterranean vegetarian recipe built around (70g) plain Greek-style (thick) yoghurt, (60ml) buttermilk, chopped tarragon.

MediterraneanVegetarian

Recipe data: curated worldwide recipe dataset. Catalog image prepared for Nutritional Density.

Green Vegetable Salad plated on an off-white linen surface

Cuisine: Mediterranean

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

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

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.