Tarragon Caesar Veggie Bowl
My favorite herb is tarragon. It elevates *everything.* Think about the difference between hollandaise sauce (delicious on its own) and bearnaise sauce. If you’ve never had bearnaise sauce, this is hollandaise with extra white wine vinegar and tarragon. Tarragon is just elegant – kind of sweet on the nose and aromatic like fennel (but not like licorice.) I had a lot of tarragon while in France and I also had a lot of fresh steamed crudite style vegetables in Copenhagen, so I thought why not kind of combine my favorite salad, this crudite style vegetable, and my favorite herb? And that’s how this was born.
This is a great meal to make ahead. Make the quinoa ahead of time, steam the veggies ahead of time and make the dressing ahead of time. All you have to do at lunch is assemble and enjoy. Huge fan of that! I also love the veggies with the dressing (sans quinoa) for a fun family style salad at a dinner party. However you want to serve this, I hope you love it.
|For the dressing
|1/2cup extra virgin olive oil
|2tbsp dijon mustard
|Juice of 1/2 lemon
|1 tsp anchovy paste
|3tbsp avocado oil mayonnaise or regular mayonnaise I chose avocado oil for health reasons!
|Fresh cracked black pepper, to taste
|1/4cup grated Parmesan
|Kosher salt, for seasoning if needed
|For the bowl:
|1cup white quinoa
|Kosher salt, to taste
|1 bouillon cube or 1 tsp concentrate paste
|1bunch broccolini, (~1/2 lb) thick pieces sliced in half vertically
|8pieces asparagu, sliced in half vertically if thick
|2radishes, thinly sliced
|micro greens for topping (optional)