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.
Summer is here and we are starting to get warm season vegetables so enjoy the lettuce we are getting before it gets too hot and it is gone.
Have a great week and I’ll see you at pickup.