Green Vegetable Salad
Green Vegetable Salad could be just the gluten free, primal, and pescatarian recipe you've been looking for. This recipe serves 4. One portion of this dish contains approximately 13g of protein, 14g of fat, and a total of 234 calories. For $2.32 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Epicurious requires garlic, lemon juice, hazelnuts, and chervil. This recipe is liked by 24 foodies and cooks. It works well as a reasonably priced salad. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. If you like this recipe, you might also like recipes such as Green Vegetable Salad With Lemon Crème Fraîche Dressing, Warm Spring Vegetable Salad with Favas, Green Beans, and Radicchio Recipe, and Green Vegetable Minestrone.
Servings: 4
Ingredients:
2 anchovies, finely chopped
1 bunch asparagus (150g), blanched and sliced
200g Brussels sprouts, blanched and sliced
1/4 cup (60ml) buttermilk
1/2 cup chervil sprigs
2 tablespoons chopped chives
1 small fennel bulb (180g), trimmed and thinly sliced
1 clove garlic, crushed
150g green beans, trimmed, blanched and shredded
1/3 cup (45g) roasted hazelnuts, skins removed and chopped
2 tablespoons lemon juice
150g ricotta salata, shaved
Sea salt and cracked black pepper
2 tablespoons chopped tarragon
1/4 cup (70g) plain Greek-style (thick) yoghurt
Equipment:
blender
bowl
Cooking instruction summary:
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. From Life in Balance: A Fresher Approach to Eating 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.
Step by step:
1. To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth.
2. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata.
3. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
4. From Life in Balance: A Fresher Approach to Eating 2016 by Donna Hay. Reprinted with permission by Harper
5. Collins Publishers.Buy the full book from Harper
6. Collins or from Amazon.
Nutrition Information:
covered percent of daily need
