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Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free, Vegan Friendly)

Light, delicious, and colorful this beautiful spring salad is covered in a bright, creamy dressing made from yogurt and fresh tarragon.
Prep Time 10 mins
Course Salad
Cuisine American, French
Servings 4 people


  • 10 asparagus stalks, the thicker the better
  • 4 large radishes or 6 small
  • 4 carrots tricolor if available
  • 2-3 heads of frisée

Creamy Tarragon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup plain yogurt of choice Greek, coconut, etc
  • 2 tsp white wine vinegar
  • 3/4 tsp Dijon mustard
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper
  • 2 tbsp fresh tarragon, finely chopped
  • 1-2 tbsp water for thinning dressing


  • For the salad:
  • Cut the bottoms off of the washed heads of frisée and place in a large, shallow bowl.
  • Using a vegetable peeler, shave the asparagus and carrots lengthwise into strips.
  • Discard the remnants of vegetable that are too thin to shave.
  • Using a mandolin, or a sharp knife, very thinly slice radishes.
  • Top the frisée with the prepared vegetables.

For the dressing:

  • In a small bowl, combine all ingredients and whisk well until emulsified. Add 1 or 2 Tbsp of water to thin it to desired consistency.
  • Top the salad with the dressing, toss, and enjoy!
Keyword salad, salad dressing, spring