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Butter Lettuce, D'Avignon Radishes, Spring Onions and Buttermilk Vinaigrette Salad by Chef Anne Quatrano

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    Source: www.behindtheburner.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup buttermilk

    2. 1/4 cup cider or white vinegar

    3. 2 tablespoons sugar

    4. 2 tablespoons fresh lemon juice

    5. 1/2 cup extra virgin olive oil Salt and black pepper to taste

    6. 2 tablespoons chopped fresh spring herbs: chervil, chives, parsley

    7. 2 heads of butterhead or soft spring lettuce, washed

    8. 12 radishes, rinsed

    9. 12 young carrots, cleaned and cut in half

    10. 12 spring onions or scallions, sliced

    11. 12 bay chioggia beets, sliced thinly and iced

    Instructions Jump to Ingredients ↑

    1. For the buttermilk vinaigrette: 1. Combine 1 cup buttermilk, 1/4 cup cider or white vinegar, 2 tablespoons sugar, 2 tablespoons fresh lemon juice, 1/2 cup extra virgin olive oil, salt and black pepper and 2 tablespoons chopped fresh spring herbs (chervil, chives, parsley) in a bowl.

    2. Whisk to incorporate. Store in a pint canning jar and refrigerate. For the salad: 3. Layer lettuce and spring vegetables in a bowl. Keep very cold to retain crispness.

    3. Dress with buttermilk vinaigrette immediately before serving.<

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