BUTTER LETTUCE SALAD WITH CREAMY BUTTERMILK DRESSING
Serves 4
Simple yet refined, this butter lettuce salad is a celebration of freshness and balance— proof that a few thoughtful ingredients can create something truly memorable.
For the salad:
1 – 2 heads butter lettuce, gently torn into large pieces
3 – 4 radishes, thinly sliced
2 – 3 tablespoons pepitas( pumpkin seeds)
¼ cup fresh herbs( such as parsley, dill, or tarragon), loosely chopped
For the buttermilk dressing:
½ cup buttermilk ½ cup mayonnaise 1 – 2 tablespoons apple cider vinegar 1 clove garlic, finely grated 1 teaspoon dried parsley 1 teaspoon dried oregano ½ teaspoon onion powder Salt, to taste Freshly ground pepper, to taste
Prepare the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, and apple cider vinegar until smooth. Add the grated garlic, dried parsley, oregano, and onion powder. Season with salt and pepper to taste.
For an extra-smooth consistency, transfer to a blender and pulse briefly, or shake vigorously in a sealed jar. Refrigerate for at least 15 – 20 minutes to allow the flavors to develop.
Toast the pepitas: In a small dry skillet over medium heat, toast the pepitas for 2 – 3 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool.
Assemble the Salad: Arrange the butter lettuce on a serving platter or in a large bowl. Scatter the sliced radishes and fresh herbs evenly over the top.
Drizzle salad lightly with the dressing just before serving, tossing gently to coat. Finish with a sprinkle of toasted pepitas for added texture.
40 PEACHYTHEMAGAZINE. COM