Spring Salad with Tarragon Dressing

[[ recipeID=recipe-8kol5vbqx, title=Spring Salad with Tarragon Dressing ]]

Spring Salad with Tarragon Dressing

Servings: 4

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 400 g rosso endive
  • 1 small head of fennel, trimmed and sliced paper-thin
  • 6 radishes sliced paper-thin
  • 4 stalks of asparagus, trimmed and shaved into thin strips with a vegetable peeler
  • 1/4 red onion, sliced paper-thin
  • 50 g soft goat's cheese, crumbled
  • 50 g pistachio nuts

Tarragon Dressing

  • 200 g crème fraîche
  • 1 clove of garlic, finely chopped
  • 3 tbsp fresh tarragon leaves, finely chopped
  • The juice of half a lemon
  • 1 tsp sugar
  • Salt and pepper, to taste

You Will Also Need:

  • A mandolin
  • A vegetable peeler

Instructions

  1. To make the dressing, put all the ingredients in a small bowl and whisk well together. Taste it to adjust any of the flavours. Cover the bowl and refrigerate until ready to use. Dressing can be made up to a few days in advance as it keeps good for up to a week when kept cold.
  2. Slice the end of the salad and wash and dry the leaves. Keep the leaves whole and arrange them out on a serving plate, covering the whole surface.
  3. Thinly slice the fennel, radishes and onion using a mandolin and shave the asparagus with a vegetable peeler. Arrange the vegetables over the salad and garnish with goat cheese and pistachio nuts. Remove the dressing from the fridge and drizzle over the salad right before serving.