Romaine and Radish Salad With Buttermilk Lemon Dressing

By Martha Rose Shulman

Published May 10, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 10 minutes
Rating
4(117)
Comments
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Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.

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Ingredients

Yield:4 to 6 servings

  • 2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)

  • 1 cup thinly sliced radishes (about 1 bunch)

  • 1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon

FOR THE BUTTERMILK DRESSING

  • 2 tablespoons freshly squeezed lemon juice

  • 1 small garlic clove, puréed

  • Salt to taste

  • 1 tablespoon extra virgin olive oil

  • 5 tablespoons buttermilk

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

5 grams carbs; 1 milligram cholesterol; 45 calories; 2 grams monosaturated fat; 3 grams fat; 2 grams fiber; 291 milligrams sodium; 2 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the romaine, radishes and herbs in a large salad bowl.

  2. Step 2

    Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Tip

  • Advance preparation: You can combine the ingredients in Step 1 and refrigerate for an hour or two. The dressing can be made about 1 hour ahead.

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Ratings

4 out of 5
117 user ratings
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Comments

Litegal

I loved this. I had one lonely chive that needed to be used up, so I diced and added that to the dressing. At hubby's request, I also incorporated about a tablespoon of mayo/sour cream into the dressing (he prefers his creamier). The dressing has a lovely fresh acidic bite to it that really brightens up the salad. Will make again.

Andrea

Loved this. Nice and lemony. Added extra garlic. Not too thin at all. Would be good on asparagus.

Azawakh

Added bay shrimp and avocado. Yum!!!

RosebudTX

Fast and delicious—will make this often. The dressing is more like a vinaigrette in consistency than a thick buttermilk type but it is perfect. I don’t know how you purée one small clove of garlic, so I minced and then chopped up even more till it was just kind of mushy. Cut the recipe in half for two of us with a pasta main course.

Constance

Most refreshing!

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