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Shaved vegetable salad with creamy tarragon dressing
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Chef Curtis Stone’s exquisite shaved vegetable salad with creamy avocado, cheese, and crunchy nuts pairs perfectly with any entrée.
Ingredients:
  • 2 kohlrabi, peeled, cut in half
  • 2 fennel bulbs
  • 4 radishes
  • 2 yellow squash
  • 2 zucchini
  • 1000.00 ml baby rocket
  • Coarse sea salt
  • 50g Gruyere or Vintage Cheddar Cheese
  • 57.50 gm walnuts, toasted
  • 1 avocado, peeled, pitted, diced
  • 125.00 ml fresh tarragon leaves, not packed
  • 62.50 ml fresh flat-leaf parsley leaves, not packed
  • 2 spring onions, chopped
  • 2 cloves garlic
  • 65.63 gm fresh lemon juice
  • 62.50 ml white wine vinegar
  • 455.00 gm olive oil
Instructions:
  • Slice kohlrabi, fennel, and radish with a mandoline. Then, slice yellow squash and zucchini lengthwise. Place all veggies in a bowl, cover with cold water, and chill for 1 hour to enhance crispiness.
  • Prepare the dressing by blending together avocado, tarragon, parsley, spring onions, garlic, lemon, vinegar, and 1/4 cup of water until smooth. While the blender is running, slowly add the oil to create an emulsion. Season the dressing with salt and pepper to taste.
  • Before assembling, make sure the vegetables are thoroughly drained and dried. Begin by drizzling dressing on 8 plates, then layer shaved vegetables and watercress on top. Add more dressing and a light sprinkle of sea salt. Grate Gruyere using a fine rasp grater over the salads, and finish off with walnuts. For a different presentation, you can also build the salad on a large platter.

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