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 minutesminutes
Total: 20 minutesminutes
Servings: 2-4 servings
Dressing (makes 1 cup):
1medium garlic clove, pressed or minced
¼teaspoonfine sea salt
2teaspoonswhite miso paste
3tablespoonsgood mayonnaise(45 ml)
3tablespoonssour cream(45 ml)
1tablespoonrice vinegar(15 ml)
a few turns of black pepper
3large eggs (preferably farmer's market quality and several days old for easier peeling)
2thick slices crusty bread, cut into 1” cubes (I use Bread Srsly Gluten-Free Seeded Sourdough)
1tablespoonolive oil(15 ml)
~4 cups baby lettuce leaves (preferably little gems), washed and spun dry
1/2of a medium fennel bulb, sliced paper-thin (about 1/4 cup)
¼cupthinly sliced radish, watermelon radish, Tokyo turnips, or a combination
large handful snap peas, stems trimmed
flaky sea salt, such as Maldon
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.
Spring Greens Salad with Miso-Buttermilk Dressing recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/spring-greens-salad-with-fennel-radish-miso-buttermilk-dressing-plus-a-day-in-sonoma/.