| For this recipe, you’ll need a Cuzen Matcha Maker. |
Chefs at SingleThread have added earthy umami goodness to this San Francisco original.
by SingleThread
Servings: 8
Active time: 30 minutes
Ingredients
- 1 c mayonnaise
- 1 bunch chives
- 1 bunch mint
- 2 bunch chervil
- 1 bunch tarragon
- 1 quart spinach
- ½ avocado
- 2 cloves garlic
- 1 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 tsp salt or to taste
- lemon juice to taste
- 1 matcha shot with Signature Blend at Matcha Maker strength level 3
- 3 Matcha Maker powder shots with Signature Blend
- peppery greens and shaved root vegetables
Instructions
- Measure out all the ingredients, except the peppery greens and root vegetables, into a blender or food processor.
- Blend until herbs are chopped fine and ingredients are incorporated.
- Serve over greens and vegetables.
Tips
- The dressing will last with color, for 3 or 4 days in the refrigerator, but is okay to eat for about 6 days. Freezing it would change the texture and is not recommended.
- Suggested salad ingredients: arugula, mustard greens, mizuna, komatsuna, shungiku, garden snap peas, shaved carrots and thinly-sliced radishes.
