Chopped Pear Salad With Buttermilk Dressing
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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 |
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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.
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.