Romaine and Radish Salad With Buttermilk Lemon Dressing

By Martha Rose Shulman

Romaine and Radish Salad With Buttermilk Lemon Dressing
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
4(114)
Comments
Read comments

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.

Featured in: Romaine and Radish Salad With Buttermilk Lemon Dressing

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 2hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
  • 1cup thinly sliced radishes (about 1 bunch)
  • 1 to 2tablespoons chopped chives, or a mixture of chives and tarragon

    • For the Buttermilk Dressing

    • 2tablespoons freshly squeezed lemon juice
    • 1small garlic clove, puréed
    • Salt to taste
    • 1tablespoon extra virgin olive oil
    • 5tablespoons buttermilk
    • Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

45 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 291 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the romaine, radishes and herbs in a large salad bowl.

  2. Step 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.

Tip
  • Advance preparation: You can combine the ingredients in Step 1 and refrigerate for an hour or two. The dressing can be made about 1 hour ahead.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
114 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Litegal

I loved this. I had one lonely chive that needed to be used up, so I diced and added that to the dressing. At hubby's request, I also incorporated about a tablespoon of mayo/sour cream into the dressing (he prefers his creamier). The dressing has a lovely fresh acidic bite to it that really brightens up the salad. Will make again.

Andrea

Loved this. Nice and lemony. Added extra garlic. Not too thin at all. Would be good on asparagus.

Azawakh

Added bay shrimp and avocado. Yum!!!

RosebudTX

Fast and delicious—will make this often. The dressing is more like a vinaigrette in consistency than a thick buttermilk type but it is perfect. I don’t know how you purée one small clove of garlic, so I minced and then chopped up even more till it was just kind of mushy. Cut the recipe in half for two of us with a pasta main course.

Constance

Most refreshing!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.