Simple Green Salad With Buttermilk Herb Dressing From 'The Nourished Kitchen'

Ingredients (19)

• Salad:
• 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
•  
• Dressing:
• 1 egg yolk
• 1 tablespoon apple cider vinegar
• 1/4 cup buttermilk
• 1 clove garlic, finely minced
• 2 tablespoons finely snipped chives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon chopped fresh chervil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon finely ground unrefined sea salt
• 1/2 cup extra-virgin olive oil