Name: Green Vegetable Salad
Yield: Serves 4
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

Green vegetable salad on a white plate with a fork.

Photo by Chris Court and William Meppem

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.

Recipe notes

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