Easy no-cook recipe that is bursting with spring flavors? Yes, please. Thank you to our contributor, CatwithaK Cooks, for sharing another beautiful, seasonal and nutritious dish!
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Shaved Spring Salad with Creamy Tarragon Vinaigrette
10 stalks of asparagus, shaved
4 radishes, shaved on mandolin
4 carrots, (tricolor if available) shaved 2 heads frisée or butter lettuce
1⁄4 cup Olive Oil
1⁄4 cup plain yogurt (coconut, Greek etc) 2 tsp. white wine vinegar
3⁄4 tsp. Dijon mustard
1⁄2 teaspoon Sea Salt
1⁄4 teaspoon black pepper
2 tablespoons fresh tarragon, chopped 1-2 Tbsp water, for thinning dressing
For dressing: In a small bowl, combine all ingredients and whisk well until emulsified. Add 1 or 2 Tbsp of water to thin it to desired consistency. Alternatively, add all ingredients to a mason jar, attach the lid firmly, and give it a good shake!
For salad: Wash and prep all ingredients. Using a vegetable peeler, shave the asparagus and carrots lengthwise into strips. Discard the remnants of bettor and asparagus that are too thin to peel.
Using a mandolin, or a sharp knife, slice radishes thinly.
Place frisée in a large shallow bowl and top with the remaining vegetable shavings. Top with dressing and toss.
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This recipe was first posted on our parent site, The Local Moms Network.