Cook the Book

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

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[Photograph: Jennifer McGruther]

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.

As always with our Cook the Book feature, we have five (5) copies of The Nourished Kitchen to give away this week.

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