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.

@diningwithskyler

⬆️ recipe – this is like béarnaise sauce meets Caesar dressing 😍 #diningwithskyler #caesardressing #caesarbowl

♬ In the Bosom – Sweet After Tears

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Ingredients

Adjust Servings
For the dressing
1bunch tarragon
2cloves garlic
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)

Directions

1.

For the dressing:

Add tarragon, garlic and olive oil to a blender. Blend until combined. Add Dijon, anchovy paste, mayo and pepper. Blend until creamy and smooth. Pour into a bowl and add Parmesan. Taste for seasoning and add salt if necessary.
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2.

For the quinoa:

Fill a small pot with 2 cups of water. Bring to a boil. Add bouillon and mix. Reduce to a simmer. Add the quinoa and cover. Cook for 12-15 min until all the liquid is absorbed. Allow to come to room temperature before storing in the fridge, or serve right away.
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3.

STEAMER METHOD for the veggies:

Fill a pot or deep rimmed pan w/ 1-2 cups of water. Bring to a boil. Reduce to a simmer. Add steamer basket on top. Place broccolini & asparagus in the basket and cover. Steam for 2 minutes until bright green and fork tender — the broccolini will have a little raw crunch in the center. Place into ice bath until cooled. Strain and dry off. Either store in the fridge for meal prep or plate.
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4.

BLANCH METHOD for the veggies:

Fill a pot 3/4 the way with water. Season with 1 tbsp of kosher salt. Bring to a boil then reduce to a simmer. Place the veggies in the water and cook for 2 minutes. Remove and place in an ice bath. Strain, dry and store in fridge or serve.
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5.

Build the bowl:

Add quinoa. Top with the veggies and a swirl tarragon Caesar dressing. Add radish slices, micro greens and grated Parmesan.
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