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Shaved Spring Vegetable Salad with Buttermilk Dressing Salad

Shaved Spring Vegetable Salad with Buttermilk Dressing Salad
Recipe Date:
April 12, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 cup buttermilk
  • 1 cup mayonnaise
  • 1 tsp lemon juice
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp tarragon, chopped
  • 1 tsp fresh chives, chopped
  • 1/4 tsp fresh dill, chopped
  • 1 cup asparagus, shaved
  • 2 cups rainbow carrots, shaved
  • 1/2 cup radishes, shaved
  • 1 cup fresh pea sprouts
  • 1 tbsp picked tarragon leaves
  • 1/2 cup fresh Italian parsley leaves
  • 1/2 juice of lemon
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup crumbled fresh goat cheese

Dressing: In a medium bowl, whisk together the buttermilk, mayonnaise and lemon juice until fully incorporated. Add in the spice, fresh herbs and mix well. The dressing is best if it’s made 24 hours in advance.

Salad: The secret to shaving the vegetable for the salad is to use a Y- shaped vegetable peeler. Lay the vegetables flat on a cutting board and shave length way to get long pieces. In a large mixing bowl combine all the salad ingredients. Dress with lemon juice and olive oil, season with salt and pepper and toss together. To serve, spoon a few tablespoons of the dressing in the middle of the plate. Place equal portions the salad onto plates. Garnish with the goat cheese and serve.

Enjoy with a glass of Ziata Sauvignon Blanc.

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