Shaved Salad with Tarragon and Creme Fraiche Dressing
Shaved Salad With Tarragon And Creme Fraiche Dressing
Say goodbye to boring salads! Crunchy, fresh veggies are topped with a tangy, creamy crème fraîche dressing and a hint of tarragon for a burst of flavor in every bite. Refreshing and fun—this salad will be your new favorite!
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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 1 cup Artisan Bread, cut into 1” cubes
- 1 Tbsp Wild Mushroom & Sage Infused Olive Oil
- 1 tsp Mediterranean Rosemary Rub & Seasoning
- 4 Eggs
- 2 cups Mixed Greens
- 1 Head Fennel, thinly sliced
- 4 Radishes, thinly sliced
- 1 Carrot, shaved
- 4 oz Goat Cheese
- Freshly Ground Butcher’s Spice Blend, to garnish
- ¼ cup Tarragon White Barrel Aged Balsamic
- 3 Tbsp Wild Mushroom & Sage Infused Olive Oil
- ¼ cup Creme Fraiche
- 1 tsp Butcher’s Spice Blend, freshly ground
Directions
- Preheat the oven to 400°F. Spread bread onto a baking sheet and coat with 1 Tbsp Wild Mushroom & Sage Infused Olive Oil and Mediterranean Rosemary Rub & Seasoning. 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 Spice Blend and serve. Enjoy!