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 information

Yield
Serves 4

Ingredients

For the green dressing:

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

For the salad:

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

Preparation

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.