Description
A super simple recipe, almost the same as the original. Made with a few delicious replacements.
Ingredients
- 1 stack of celery or whole head with the outer ribs removed (used them for a soup later).
- 1 romaine lettuce head
- 1/2 of a small jicama
- 1 bunch of fresh tarragon
- 4–5 big organic strawberries
- 1/2 cup walnuts, roasted
- 3 oz sheep or goat yogurt
- 2 heaped tbsp avocado mayonnaise (Primal Kitchen OR homemade)
- 1 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 350F.
- Cut the strawberries in big chunks, put them on a baking sheet, drizzle with extra virgin olive oil and salt. Roast / bake at 350F for about 10 minutes.
- Roast the walnuts – can be done at the same time with the strawberries, if you have two pans and enough space in the oven. Keep an eye on them they burn fast.
- Meanwhile wash and cut the vegetables. Cut the heart of celery and slice it on its length julienne (as seen in pictures). Slice the ribs finely on their width.
- Cut the heart of the lettuce head, slice it on it’s length, in fine sticks, and chop the rest of the leaves as you usually do for salads (see pictures).
- Chop tarragon.
- Peel and slice jicama in fine sticks.
- In a big mixing bowl add the mayonnaise, yogurt, olive oil, Dijon mustard, salt and pepper and mix well to make the sauce. Don’t add all the olive oil at once, you can add more after you mix the salad.
- Add all the vegetables on top of the sauce and mix well until all the veggies are coated in sauce.
- Add the strawberries with the juice from the pan and the roasted walnuts.
- Transfer to a serving bowl and enjoy as a main dish, appetizer or side.
Notes
You can also make the sauce separately and add it on top of the salad.