Buttermilk, sharp and sour, provides a beautiful acidity to this simple salad. I like to whisk in fresh herbs snipped from the little pots that sit on the railing of my porch: chive, parsley, dill, and chervil. An egg yolk helps to emulsify the oil and buttermilk while also adding a luxurious creaminess to the dressing. Make sure to choose very fresh eggs from pasture-raised hens. Their eggs are also richer in vitamins and antioxidants.
SERVES 4 TO 6
INGREDIENTS
SALAD
- 8 cups loosely packed mesclun greens
- 6 carrots, peeled and sliced into ⅛-inch-thick rounds
- 6 radishes, trimmed and sliced into ⅛-inch-thick rounds
- 1 small red onion, sliced paper thin
- 1 hardcooked egg, peeled and thinly sliced
DRESSING
- 1 egg yolk
- 1 tablespoon apple cider vinegar
- ¼ cup buttermilk
- 1 clove garlic, finely minced
- 2 tablespoons finely snipped chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh dill
- ½ teaspoon chopped fresh chervil
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon finely ground unrefined sea salt
- ½ cup extra-virgin olive oil
INSTRUCTIONS
- Arrange the greens on a serving platter, and top them with the carrots, radishes, red onion, and egg.
- Drop the egg yolk into a mixing bowl. Pour in the apple cider vinegar and buttermilk, whisking well.
- Drop in the garlic, herbs, pepper, and salt and continue whisking.
- Very slowly, drizzle the olive oil into the bowl as you continue to whisk the dressing vigorously, until the liquid thickens very slightly.
- Spoon over the greens and vegetables, tossing lightly to coat.
