Easy no-cook recipe that is bursting with spring flavors? Yes, please. Thank you to our contributor, CatwithaK Cooks, for sharing another beautiful, seasonal and nutritious dish!
Shaved Spring Salad with Creamy Tarragon Vinaigrette
10 stalks of asparagus, shaved
4 radishes, shaved on mandolin
4 carrots, (tricolor if available) shaved
2 heads frisée or butter lettuce
1⁄4 cup Olive Oil
1⁄4 cup plain yogurt (coconut, Greek etc)
2 tsp. white wine vinegar
3⁄4 tsp. Dijon mustard
1⁄2 teaspoon Sea Salt
1⁄4 teaspoon black pepper
2 tablespoons fresh tarragon, chopped
1-2 Tbsp water, for thinning dressing
For dressing: In a small bowl, combine all ingredients and whisk well until emulsified. Add 1 or 2 Tbsp of water to thin it to desired consistency. Alternatively, add all ingredients to a mason jar, attach the lid firmly, and give it a good shake!
For salad: Wash and prep all ingredients. Using a vegetable peeler, shave the asparagus and carrots lengthwise into strips. Discard pieces that are too thin to peel.
Using a mandolin, or a sharp knife, slice radishes thinly.
Place frisée in a large shallow bowl and top with the remaining vegetable shavings. Top with dressing and toss.
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Originally shared by The Local Moms Network