Shaved Salad with Tarragon and Creme Fraiche Dressing
Shaved Salad With Tarragon And Creme Fraiche Dressing
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
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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Ingredients
Salad
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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
Dressing
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¼ cup Tarragon White Barrel Aged Balsamic
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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
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.
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updated the ingredients in this recipe!
