Romaine and Radish Salad With Buttermilk Lemon Dressing

cooking.nytimes.com
serves 4-6
Ingredients

• 1 head romaine lettuce
• 1 cup thinly sliced radishes (about 1 bunch)
• 1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon

Buttermilk Dressing

• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, puréed
•  Salt to taste
• 1 tablespoon extra virgin olive oil
• 5 tablespoons buttermilk
•  Freshly ground pepper

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Preparation​

1. Combine the romaine, radishes and herbs in a large salad bowl.
2. Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.