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Chopped Pear Salad With Buttermilk Dressing

latimes.com
serves 2
Ingredients

Buttermilk Dressing

½ cup chilled buttermilk
⅓ cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Diamond Crystal kosher salt, plus more
⅛ teaspoon cayenne
1 small garlic clove (optional)


Salad

8 ounces butter lettuce or little gem lettuces (1 to 2 heads), whole leaves separated, washed and dried
1 ripe, chilled pear, about 8 ounces, peeled (optional), cored and cut into ¾-inch chunks
4 ounces Gruyère, Point Reyes Toma or another semi-firm, lightly aged cheese, rind removed and cut into ½-inch cubes
¼ cup toasted walnuts, roughly chopped
¼ cup radish or broccoli sprouts



Picture
Preparation​
1  Make the buttermilk dressing: Place the mayonnaise in a medium bowl and, while whisking, slowly pour in the buttermilk (this helps avoid lumps). Add the lemon juice, mustard, salt, cayenne and season with pepper. If you like, use a microplane grater to grate in the garlic (taste the dressing without it first because the garlic will give it a Caesar-like taste). Stir everything to combine and keep chilled until ready to use.

2  When ready to serve, arrange the lettuce leaves over a large serving platter or plate. Topple the pears and cheese all over the lettuce then season lightly with salt and pepper. Drizzle the salad with ¼ cup of the dressing, then sprinkle the walnuts and sprouts over the top. Serve with the remaining dressing on the side.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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