Shaved vegetable salad with creamy tarragon dressing

Recipes / Salads

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

Recipe «Shaved vegetable salad with creamy tarragon dressing» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  1. 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.
  2. 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.
  3. 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.