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Green Vegetable Salad with Fried Shallots
- Preparation 20 min
- Cooking 15 min
- Servings 4
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.
- Vegetarian
- Gluten-free
- Egg-free
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To help you with this recipe
Orly / Joseph Strauss Saucepan with Glass Lid
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