She’s the chef Gwyneth Paltrow relies on to make her backyard bashes a hit, and who the coolest women around call when they need to throw an unforgettable party (fashion designer Jenni Kayne’s Moroccan-themed 30th comes to mind).
Apres Fete’s proprietor Annie Campbell is not only an amazing cook, but she has the know-how to make a get-together feel, well, pulled-together. We asked the purveryor of parties step away from her kitchen and jot down the weeknight recipe that gets her and her family through the summer. Her answer? A simple shaved spring vegetable salad that’s crisp, clean, and gets high marks on the taste scale. It’s a Beautycounter tested-and-approved meal that can brighten up the most sweltering evening. Print it, Pin it, and Pass it on. We think that this recipe may be your new simple summertime staple.
SHAVED SPRING VEGETABLE SALAD
WITH TARRAGON GREEN GODDESS DRESSING
1 t. Dijon mustard
1 shallot, diced
2 cloves of garlic
1 T. champagne vinegar
1 T. lemon juice, plus more for greens
¼ C. chives, plus a couple of tablespoons for garnish
½ C. tarragon
¼ C. basil
½ of an avocado
½ – ¾ cup crème fraiche or sour cream
¼ C. mayonnaise
fleur de sel & pepper
extra virgin olive oil
10 carrots, peeled and trimmed
4 watermelon radishes, trimmed
2 bulbs of fennel, trimmed
8 oz or 6 handfuls, of spring greens
to make the dressing: Combine the shallot, garlic, and herbs in a mini food processor and chop. Add vinegar, avocado, lemon, salt, and pepper. Blend. Remove ingredients form the processor and fold in the crème fraiche and mayonnaise. Taste for seasoning and adjust if needed.
to prepare the vegetables: Using a mandolin or vegetable peeler, peel the carrots, radishes and fennel into long, thin strands.
to assemble the salad: Lightly toss salad greens with salt, lemon juice, olive oil, and pepper. Scatter on a platter. In a separate bowl, heavily dress the shaved vegetables with the green goddess dressing. Scatter on top of the salad greens. Top with cracked pepper and a toss of chives.
tips: Dressing can be made a day or two in advance and kept refrigerated. You can use a combination of whatever herbs you have on hand (dill and parsley are also nice).