Curtis Stones delicately balanced salad of finely shaved vegetables, cheese, creamy avocado and crunchy nuts is the perfect complement to any roast or main.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set