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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (5)
- 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
- .5 oz. Rhubarb Liqueur
- .5 oz. Lemon Juice
- .5 oz. Monin Sugar Syrup
- <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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