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The Bowery Source

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Spring Salad with Almond Milk Dressing

Spring Salad with Almond Milk Dressing

INGREDIENTS, SALAD

  • 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

INGREDIENTS, DRESSING

  • 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 

RECIPE PREPARATION

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. 

SERVES 2

Recipe developed by Ashton Keefe for Bowery Farming.

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