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spring greens salad with fennel, radish, and miso-buttermilk dressing
5 from 1 vote

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 Time: 20 minutes
Total: 20 minutes
Servings: 2 -4 servings

Ingredients

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

Salad:

  • 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

Instructions

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.

Notes

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.

Nutrition

Calories: 488kcalCarbohydrates: 28gProtein: 16gFat: 35gSaturated Fat: 8gCholesterol: 267mgSodium: 999mgPotassium: 707mgFiber: 6gSugar: 8gVitamin A: 1430IUVitamin C: 19.6mgCalcium: 184mgIron: 3.5mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!