Spring Salad with Almond Milk Dressing
1 4.5 oz container Bowery Spring Blend
1 bulb fennel, thinly sliced with a few fronds tossed in for good measure
Few sprigs of tarragon, pulled off the stem
1 shallot, roughly cut
1 garlic clove, smashed
1 egg yolk
1 lemon, juiced
¼ cup almond milk
½ cup extra virgin olive oil
1 teaspoon salt
Black pepper, until you see the flecks through the dressing
Combine greens, fennel and tarragon in a large bowl.
In a food processor or blender combine shallot, garlic, egg yolk, lemon juice, almond milk, olive oil, salt and pepper. Blend until emulsified and slightly thicker.
Pour over greens as desired and enjoy.
Recipe developed by Ashton Keefe for Bowery Farming.