Salads don’t need to be complicated, but they do need to be delicious. Making a simple salad with fresh greens and tossing in a few vegetables is pretty standard in most of our households. Getting people to eat salad like they do a hamburger or pizza is another thing, and one way to achieve that goal, is make a great salad dressing. It’s a trick I have used my whole life with my son, my friend’s sons and now my grandson, and if you make a good salad dressing they will eat what’s under it.
Buttermilk, the slightly soured milk sold in every grocery store under the sun, makes a delicious dressing. Adding fresh herbs and a glove of garlic is a game changer, and it blends up into a delicately creamy dressing that coats a bowl of greens beautifully. I like to prepare my dressing in a mini-food processor, but any blender will do. The salad comes alive once the dressing hits the leaves and with a vigorous toss, you have yourself a salad that everyone will enjoy.
8 butter lettuce leaves, hand torn
3 cups baby spinach leaves
8 radishes, sliced
1 whole cucumber, cut into half moon slices
1 clove garlic, peeled
1/2 cup good mayonnaise
1/3 cup buttermilk
1/2 teaspoon Dijon mustard
2 teaspoons fresh thyme leaves
pinch of salt & pepper
- In a large bowl, combine butter lettuce, spinach, radishes and cucumbers, toss.
- In a food processor or blender, add clove of garlic and pulse until coarsely chopped. Add mayonnaise, buttermilk, and Dijon. Pulse until combined and creamy. Add thyme, salt & pepper and pulse again until just combined.
- Pour dressing over salad and toss. Enjoy!