Green Vegetable Salad with Fried Shallots
Winter may be devoid of greenery, but it’s no excuse to not fill your plate with it. In this case, green beans, asparagus and watercress are put to good use, but any green vegetable in your fridge will do. Just lay them on a bed of dried tarragon yogurt dressing (surprisingly fresh!). Simply blanch the […]
Ingredients
- 2 shallots, chopped
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1/2 tsp sugar
- 1 cup (250 ml) plain yogurt
- 2 tsp dried tarragon
- 1 lb (450 g) asparagus, trimmed
- 3/4 lb (340 g) thin green beans, trimmed
- 1 endive, cut into thin wedges
- 1 cup (30 g) watercress (see note)
- 1/4 cup (30 g) roasted thinly sliced almonds
Instructions
- In a small pot over high heat, fry the shallots in the oil until nicely browned. Remove from the heat. Add the vinegar and sugar. Return the pot to the heat. Bring to a boil for 10 seconds. Let cool. Season with salt and pepper.
Winter may be devoid of greenery, but it’s no excuse to not fill your plate with it. In this case, green beans, asparagus and watercress are put to good use, but any green vegetable in your fridge will do. Just lay them on a bed of dried tarragon yogurt dressing (surprisingly fresh!). Simply blanch the veggies to retain their crunchiness and sprinkle with toasted almonds.