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Green Vegetable Salad

['1/4 cup (70g) plain Greek-style (thick) yoghurt', '1/4 cup (60ml) buttermilk', '2 tablespoons chopped tarragon', '2 tablespoons chopped chives', '2 tablespoons lemon juice', '1 clove garlic, crushed', '2 anchovies, finely chopped', 'Sea salt and cracked black pepper', '200g Brussels sprouts, blanched and sliced', '1 bunch asparagus (150g), blanched and sliced', '150g green beans, trimmed, blanched and shredded', '1 small fennel bulb (180g), trimmed and thinly sliced', '150g ricotta salata, shaved', '1/2 cup chervil sprigs', '1/3 cup (45g) roasted hazelnuts', 'skins removed and chopped']

To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.

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