Shaved Vegetable Salad With Creamy Tarragon Dressing

Curtis Stones delicately balanced salad of finely shaved vegetables, cheese, creamy avocado and crunchy nuts is the perfect complement to any roast or main.

The ingredient of Shaved Vegetable Salad With Creamy Tarragon Dressing

• 2 kohlrabi peeled cut in half
• 2 fennel bulbs
• 4 radishes
• 2 yellow squash
• 2 zucchini
• 4 cups baby rocket
• coarse sea salt
• 50g gruyere or vintage cheddar cheese
• 1 2 cup walnuts toasted
• 1 avocado peeled pitted diced
• 1 2 cup fresh tarragon leaves not packed
• 1 4 cup fresh flat leaf parsley leaves not packed
• 2 spring onions chopped
• 2 cloves garlic
• 1 4 cup fresh lemon juice
• 1 4 cup white wine vinegar
• 2 cups olive oil

The Instruction of shaved vegetable salad with creamy tarragon dressing

• using a mandoline or a vegetable slicer shave the kohlrabi fennel and radish next shave the yellow squash and zucchini lengthwise transfer the vegetables to a large bowl and add enough cold water to cover the vegetables refrigerate for at least 1 hour to crisp the vegetables
• meanwhile to make the dressing in a blender puree the avocado tarragon parsley spring onions garlic lemon vinegar and 1 4 cup of water until smooth with the blender on drizzle in the oil to emulsify season the dressing with salt and pepper
• to serve drain the vegetables well and pat dry drizzle some dressing over the bottom of 8 plates top with the shaved vegetables and watercress drizzle with more dressing and season lightly with the sea salt using a fine rasp grater grate the gruyere over the salads and garnish with walnuts alternatively build and serve the salad on a large platter

Nutritions of Shaved Vegetable Salad With Creamy Tarragon Dressing

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