Jamie Oliver’s Rainbow Salad with Tarragon Dressing

img_2369Hello everyone,

Often, my friend Jackie comes over for dinner, and when she asks what she can bring, my answer is usually wine or salad, depending on my stock of wine or salad.

Whereas I am typically stuck in a salad rut (lettuce/spinach, tomato, cucumber, avocado and dressing) Jackie always brings something different and creative. Last time was no exception.

She found a Jamie Oliver recipe for a fresh, colourful salad, featuring greens, beets, zucchini and carrot, all chopped in a food processor. The dressing is made with fresh tarragon and greek yogurt, a little bit creamy but not too rich.

Given all the beautiful colours in the salad, and the fact that it was delicious, I thought that this week I would share this Jamie Oliver salad recipe with you!

Thanks to Jackie for a great salad and a lovely evening!

Bon appetit,


Click here for the printable Word version of recipe:


Rainbow Salad with Tarragon Dressing
By Jamie Oliver


1/2 fresh red chile
1 clove garlic
A small bunch of fresh tarragon
2 tablespoons red wine vinegar
3 tablespoons plain yogurt
1/3 cup extra virgin olive oil
Pinch of salt and pepper

To make the salad dressing add all ingredients together into a blender. Whiz until combined. Have a taste – you want the salt and acid to be slightly over the top, so adjust if needed and whiz again. Pour into small pitcher and take to table.

For the salad:
1 large zucchini
2-3 carrots
2 fresh red or golden beets
1 cup of sprouted alfalfa or pea shoots

Wash and trim the zucchini and carrots. Quickly peel the beets. Using the course grater attachment, grate the vegetables one at a time, all in a food processor. Tip out onto a platter or salad bowl so it looks like a rainbow and scatter pea shoots over the top. Dress at the last minute when about to eat.

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