Shaved Salad with Tarragon and Creme Fraiche Dressing
SHAVED SALAD WITH TARRAGON AND CREME FRAICHE DRESSING
Rated 5.0 stars by 1 users
Category
Salads
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Olivelle
Don’t settle for boring salads. Crisp veggies pair with tangy and creamy dressing for the most refreshing salad!
Ingredients
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1 cup Artisan Bread, cut into 1” cubes
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1 Tbsp Wild Mushroom & Sage Infused Olive Oil
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1 tsp Mediterranean Rosemary Rub & Seasoning
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2 cups Mixed Greens
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1 Head Fennel, thinly sliced
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4 Radishes, thinly sliced
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1 Carrot, shaved
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4 Eggs
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4 oz Goat Cheese
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Freshly Ground Butcher’s Blend, to garnish
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¼ cup Tarragon Balsamic Vinegar
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3 Tbsp Wild Mushroom & Sage Infused Olive Oil
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¼ cup Creme Fraiche
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1 tsp Butcher’s Blend, freshly ground
Salad
Dressing
Directions
Preheat the oven to 400F. Spread bread onto a baking sheet and coat with 1 Tbsp olive oil and rub. Bake for 8-10 minutes or until golden.
Bring a medium pot of water to a boil. Once boiling carefully add in eggs and set timer for 7 minutes for soft boiled yolks. Remove from heat and immediately rinse under cold water to stop the cooking process. Peel eggs and cut in half lengthwise.
In a bowl whisk together the dressing ingredients.
Toss salad greens with dressing and arrange on a serving platter. Top with fennel, radishes, carrots, eggs, goat cheese, and croutons.
Garnish salad with freshly ground Butcher’s Blend and serve.
