Spring Greens Salad with Miso-Buttermilk Dressing
Miso adds depth of flavor to tangy buttermilk dressing – just the thing to slather on baby lettuces, snap peas, shaved fennel and radish, all crowned with custardy hard-cooked eggs and croutons.
Prep: 20 minutes
Total: 20 minutes
Servings: 2 -4 servings
Dressing (makes 1 cup):
- 1 medium garlic clove, pressed or minced
- ¼ teaspoon fine sea salt
- 2 teaspoons white miso paste
- 3 tablespoons good mayonnaise, (45 ml)
- 3 tablespoons sour cream, (45 ml)
- 1 tablespoon rice vinegar, (15 ml)
- ¼ cup buttermilk, (60 ml)
- a few turns of black pepper
- 3 large eggs , (preferably farmer's market quality and several days old for easier peeling)
- 2 thick slices crusty bread, cut into 1” cubes , (I use Bread Srsly Gluten-Free Seeded Sourdough)
- 1 tablespoon olive oil, (15 ml)
- ~4 cups baby lettuce leaves (preferably little gems), washed and spun dry
- 1/2 of a medium fennel bulb, sliced paper-thin , (about 1/4 cup)
- ¼ cup thinly sliced radish, watermelon radish, Tokyo turnips, or a combination
- large handful snap peas, stems trimmed
- flaky sea salt, such as Maldon
- black pepper
Make the dressing:
In a mortar and pestle, mash together the garlic with the salt and miso to form a paste. Work in the mayonnaise, then the sour cream, vinegar, buttermilk, and pepper, whisking until smooth. Cover and chill until needed.
Make the salad:
Place the eggs in a small saucepan and cover with cool water by an inch. Place over medium-high heat and bring to a rolling boil. Immediately remove from the heat, cover, and let stand 5-6 minutes. Drain the eggs and cover with ice and cold water to stop the cooking. Let stand at least 10 minutes, then carefully crack, peel, and rinse the eggs.
Heat the oil in a medium skillet set over medium heat. When it shimmers, add the bread cubes and cook until golden on each side, 1-2 minutes per side. Remove and let cool.
To assemble the salad, place the lettuce leaves on a large platter or in a large bowl and add the fennel, radish, and snap peas. Toss with 2-4 tablespoons dressing, to taste, a few pinches of flaky salt, and a turn or two of pepper. Cut the eggs in half lengthwise and place atop the salad along with the croutons, drizzled with a little more dressing. Serve immediately.
The salad measurements here are loose - just a guide. Feel free to throw in whatever you like.
You'll have enough dressing for several salads, and it keeps, refrigerated airtight, for up to a week.
Dressing adapted from Grace Parisi via Food & Wine.
Nutritional values are based on one of two servings.
Calories: 488kcal | Carbohydrates: 28g | Protein: 16g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 267mg | Sodium: 999mg | Potassium: 707mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 19.6mg | Calcium: 184mg | Iron: 3.5mg