Behind the Recipes
Butter Lettuce, D'Avignon Radishes, Spring Onions and Buttermilk Vinaigrette Salad by Chef Anne Quatrano
Makes 4-6 servings
INGREDIENTS:
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 to taste
2 tablespoons chopped fresh spring herbs: chervil, chives, parsley
2 heads of butterhead or soft spring lettuce, washed
12 radishes, rinsed
12 young carrots, cleaned and cut in half
12 spring onions or scallions, sliced
12 bay chioggia beets, sliced thinly and iced
PREPARATION:
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.
4. Dress with buttermilk vinaigrette immediately before serving.
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