Fresh salad greens, in abundance at farmers market this time of year, are so much better than the iceberg lettuce wedges you grew up with. So load up, and pour on this easy, creamy buttermilk dressing. Apple cider vinegar and fresh herbs give it kick.
If you’re not a lover of “rabbit food,” add sliced grilled steak or chicken. Definitely toast some homemade croutons.
8 cups loosely packed mesclun greens
6 carrots, peeled and sliced into 1/8-inch-thick rounds
6 radishes, trimmed and sliced into 1/8-inch-thick rounds
1 small red onion, sliced paper thin
1 hard-cooked egg, peeled and thinly sliced
1 egg yolk
1 tablespoon apple cider vinegar
1/4 cup buttermilk
1 clove garlic, finely minced
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh chervil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon finely ground sea salt
1/2 cup extra-virgin olive oil
Homemade garlic croutons
Arrange greens on a serving platter, and top them with the carrots, radishes, red onion and egg.
Drop egg yolk into a mixing bowl. Pour in the apple cider vinegar and buttermilk, whisking well. Drop in the garlic, herbs, pepper and salt and continue whisking. Very slowly, drizzle the olive oil into the bowl as you continue to whisk the dressing vigorously, until the liquid thickens very slightly. Spoon over the greens and vegetables, tossing lightly to coat. Top with croutons.
(To make croutons, toast slices of baguette in toaster and allow to cool. Brush with a mixture of 2 tablespoons olive oil, 1 teaspoon crushed garlic and a pinch of salt. Bake cubes at 350 degrees until golden brown and crispy, 10 to 15 minutes, turning once.)
-- Adapted from “The Nourished Kitchen” by Jennifer McGruther (Ten Speed, April 2014, $27.99)
Gretchen McKay: email@example.com, 412-263-1419 or on Twitter @gtmckay.