Simple green salads provide a nice counterpoint to many of the rich, meat-based dishes in Jennifer McGruther's new cookbook, The Nourished Kitchen. This particular salad makes use of some of spring's best ingredients: radishes, herbs, and baby greens. Drizzled on top is a stellar buttermilk dressing, enriched with an egg yolk and perked up with a garden's worth of herbs. If you don't use it all on the salad, drizzle the dressing on anything you can get your hands on.
Why I picked this recipe: Green salads are a staple in my house come spring-time, but I often don't take the extra effort to make a good salad dressing. I figured I should take this opportunity to change.
What worked: Simple, elegant, and fresh, this salad was a perfect side dish.
What didn't: No problems here.
Suggested tweaks: If you can't handle raw egg yolks, you could skip it in the dressing. The final result will be a little thinner. You should also feel free to use a different selection of herbs if that's what you've got in the kitchen. Keep the proportions the same, and it'll be smooth sailing.