Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.
Ingredients
Serves 4
For the green dressing:
For the salad:
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.
Leave a Review
Reviews (5)
Back to TopI was looking for a new spring salad recipe and this fits the bill but it was just okay, and not worth the work. This was not the best green goddess dressing I ever had and the combination of flavors in the salad was good but not outstanding. I will try something else next time.
dashmore
Eugene, OR
5/19/2020
Not on the re-do list for me. There are better green goddess recipes - this one was too bland and runny. I’d increase the anchovies. Guests were complimentary but not wow’ed. Take the advice to undercook the asparagus. And how on earth does one shred green beans???
jenacass
Dallas
3/15/2020
DELICIOUS salad. Do NOT skimp on the herbs and do not overcook the veggies. You can serve this year round. Dressing is fantastic.
leenieloo
12/4/2018
A lot of prep work (trimming, blanching, chopping) for this delicious salad. The dressing was easy and delicious with a lot of salt and pepper. Don't skimp on the herbs and be very careful to not over-blanch the veggies, especially asparagus! I didn't have chevril or anchovies and feel like those flavors would have put the salad over the top!
francoiscat
Seattle, WA
11/11/2017
I used regular milk, skipped the chervil & ricotta, and this was still amazing. I've made this twice this week and loving every bit of it!
ineins
Boston, MA
9/18/2016
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