By Martha Rose Shulman
- Total Time
- About 10 minutes
- Rating
- 4(106)
- Notes
- Read community notes
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.
Featured in: Romaine and Radish Salad With Buttermilk Lemon Dressing
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Ingredients
Yield:4 to 6 servings
- 2hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
- 1cup thinly sliced radishes (about 1 bunch)
- 1 to 2tablespoons chopped chives, or a mixture of chives and tarragon
- 2tablespoons freshly squeezed lemon juice
- 1small garlic clove, puréed
- Salt to taste
- 1tablespoon extra virgin olive oil
- 5tablespoons buttermilk
- Freshly ground pepper
For the Buttermilk Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
45 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 291 milligrams sodium
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
Step
1
Combine the romaine, radishes and herbs in a large salad bowl.
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.
Ratings
106
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Cooking Notes
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.
Constance
Most refreshing!
Andrea
Loved this. Nice and lemony. Added extra garlic. Not too thin at all. Would be good on asparagus.
doverpdx
Dressing was meh. I added a couple of tablespoons of good quality mayonnaise and some herbs and that punched it up nicely. Still would just go with Ina Garten’s Buttermilk Ranch dressing next time though. Was trying to use up lemons.
Es
The dressing is a bit thin even with a full-fat buttermilk but very tasty. My salad was a CSA special: napa cabbage, two kinds of radishes, and hakurei turnips. The flavors went together beautifully.
PennB
Other comments were right- this is a very very thin dressing. Almost too thin for the lettuce. But the flavor was very nice. I added some sour cream to thicken it up a tad but it was still pretty runny. I also added celery to the salad. Next time I try it, I’m going to use it with a heavier (so to speak) green than romaine (Maybe chopped kale).
Deena
I doubled down on oil and made it a more emulsified drsssing, which I like better.
grace
Thin dressing but has nice flavor. I tasted it before and after I added an extra TB of olive oil (to try to give it more body) but I preferred it with less.
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.
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