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Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free, Vegan Friendly)
Light, delicious, and colorful this beautiful spring salad is covered in a bright, creamy dressing made from yogurt and fresh tarragon.
Prep Time
10
minutes
mins
Course:
Salad
Cuisine:
American, French
Keyword:
salad, salad dressing, spring
Servings:
4
people
Author:
Kat Ashmore
Ingredients
10
asparagus stalks, the thicker the better
4
large radishes
or 6 small
4
carrots
tricolor if available
2-3
heads of frisée
Creamy Tarragon Vinaigrette
1/4
cup
extra virgin olive oil
1/4
cup
plain yogurt of choice
Greek, coconut, etc
2
tsp
white wine vinegar
3/4
tsp
Dijon mustard
1/2
tsp
Kosher salt
1/4
tsp
fresh cracked black pepper
2
tbsp
fresh tarragon, finely chopped
1-2
tbsp
water
for thinning dressing
Instructions
For the salad:
Cut the bottoms off of the washed heads of frisée and place in a large, shallow bowl.
Using a vegetable peeler, shave the asparagus and carrots lengthwise into strips.
Discard the remnants of vegetable that are too thin to shave.
Using a mandolin, or a sharp knife, very thinly slice radishes.
Top the frisée with the prepared vegetables.
For the 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.
Top the salad with the dressing, toss, and enjoy!