This Springtime Salad is a delicious mixture of Bibb lettuce, carrot, kalamata olives, shaved fennel, Gruyère cheese, cauliflower, and a tarragon vinaigrette.
Springtime Salad
Makes 6 to 8 servings
Ingredients
- 1 (5-ounce) bag spring mix
- 1 head Bibb lettuce, torn into bite-size pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 carrot, peeled and shaved into strips with a vegetable peeler
- ½ cup pitted kalamata olives
- ½ cup shaved fennel
- ½ cup thin shavings Gruyère cheese
- ½ small head cauliflower, thinly sliced
- Tarragon Vinaigrette, to taste (recipe follows)
Instructions
- In a large bowl, toss together spring mix and Bibb lettuce. Season with salt and pepper.
- Add carrot, olives, fennel, Gruyère, and cauliflower, tossing to combine. Drizzle lightly with Tarragon Vinaigrette. Serve immediately.
Tarragon Vinaigrette
Makes 1 cup
Ingredients
- ¾ cup olive oil
- ¼ cup tarragon vinegar
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon minced shallot
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together oil, vinegar, chives, parsley, tarragon, shallot, salt, and pepper. Refrigerate for 2 hours. Whisk well before serving.
Notes
Note: Vinaigrette may be refrigerated in an airtight container for up to 3 days.
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