Easy Recipe: Shaved Spring Salad with Creamy Tarragon Vinaigrette! | Chicago North Shore Moms

easy-spring-salad-recipe

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!

For more easy and delicious recipes, go to https://thelocalmomsnetwork.com/articles/recipes/.

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Serves 4

Ingredients:
10 stalks of asparagus, shaved
4 radishes, shaved on mandolin
4 carrots, (tricolor if available) shaved 2 heads frisée or butter lettuce

Dressing:
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 the remnants of bettor and asparagus 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.

 

Related articles from The Local Moms Network:

Restaurant Style Caesar Dressing
Broccomole Dip
Greek Salad Hummus


Need an easy lunch idea for the week? This super simple Restaurant Style Caesar Dressing can be thrown over salad (homemade or bagged) for a quick midday meal. Add grilled or rotisserie chicken strips for protein (or sub in chickpeas for a vegetarian option). And if you’re not feeling a salad, throw the whole mix into a wrap or tortilla. Thank you to Beach Cities Moms for sharing this go-to recipe.

RESTAURANT STYLE CAESAR DRESSING (EGG-FREE!)

makes enough for 1 large salad or 2 small  

2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1 medium clove garlic
2 teaspoons Dijon mustard
1.5 Tablespoons vegan mayo (such as Vegenaise)
1 cup grated parmesan cheese
¼ teaspoon salt
freshly ground black pepper to taste
½ cup extra-virgin olive oil
1/3 cup avocado oil

  1. Add lemon juice, red wine vinegar, garlic, mustard, mayo, parmesan, salt, and pepper to a blender or food processor. Blend for a few seconds until combined.
  2. With the motor running on low, slowly add in the olive oil and then avocado oil.Place the lid and turn to high, blending for 30 seconds or so until smooth.  Store in refrigerator until ready to serve.

Suggested salad:

Chopped romaine, kale, or a combo
Croutons or crispy chickpeas
Shaved parmesan
Cherry tomatoes and/or avocado

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