This vibrant Spring Green Salad with Creamy Tarragon Dressing is bursting with early spring produce and would make a beautiful addition to spring brunch or Easter table. Made with asparagus, fennel, radishes, crunchy pistachios, and vegan feta cheese…. the dressing is to die for. If you eat eggs, a few soft boiled eggs would be a perfect addition.
For the dressing:
3 heaping tbsp fresh tarragon leaves
1 clove garlic peeled
1/3 cup sour cream
2 tbsp yogurt
juice of 1/2 lemon
Drizzle of honey, optional
Water, if needed to blend
pinch of salt and pepper
For the salad:
2 small heads of spring lettuce, variety of choice
1 small head/bulb of fennel, trimmed and sliced paper thin
6 radishes, sliced paper thin
6 - 8 stalks of asparagus, thinly sliced on the bias
1/4 small red onion, sliced paper thin (or sub sliced green onions)
1/4 cup feta cheese, crumbled (I used vegan feta)
6-8 green olives, sliced
1/2 cup pistachio nuts
To make the dressing, put all the ingredients in a blender or small food processor and process until smooth and creamy. Taste it to adjust any of the flavors. Pour into a small jar and refrigerate until needed. This can be done up to a day or two in advance, it just gets better! Double or triple the recipe for larger amounts.
Slice off the core ends of the heads of lettuce and wash and dry the leaves well. It’s nice to keep them whole for this salad. Arrange them in a wide shallow salad bowl, covering the whole surface of the bowl.
Arrange the rest of the ingredients on top of the lettuce. Season with fresh cracked black pepper, and drizzle with the dressing just before serving.