Green Salad with Herb Buttermilk Dressing

I love a big fat satisfying salad. I love to make full meals with just my CSA share.

I have made this twice this week for dinner and all we added was bread and cheese one day, the other day we had it with leftover grilled lamb.

I slightly adapted this recipe to use what I had. Here are the ingredients I used.

1/2 cup buttermilk
1/2 cup mayonnaise
2 teaspoon red wine vinegar
2 teaspoon whole grain mustard
a generous 1/2 cup of mixed fresh minced herbs like chives, dill, basil, garlic scapes, or mint
1/4 teaspoon kosher or sea salt
freshly ground black pepper
1 pound blanched snap or snow peas, green beans or edamame or fava beans
1 head Boston or Romaine lettuce or salad greens mixed

1. Bring a large pot of salted water to a boil. Prepare an ice bath in a separate bowl.

2. Drop whatever peas or beans you are using in the boiling water and cook until tender-crisp, 2 to 3 minutes. Remove the peas or beans with a slotted spoon and drop in the ice water to cool them quickly. As soon as they are cool, remove them from the ice water and let them drain.

3. In a medium-sized bowl, whisk together the buttermilk, mayonnaise and what ever herbs you are using, along with the vinegar, mustard, 1/4 teaspoon salt and black pepper. Taste, and add extra salt, if it needs it.

4. Put the lettuce leaves in a salad bowl. Pat the peas dry with a towel and add them to the bowl.

Pour half the dressing over the salad and mix thoroughly add more dressing if it needs it. I served the extra dressing on the side and we dipped the grilled food into the dressing, it was that good.