Radish & Spinach Salad with Buttermilk Dressing

I felt like a corporate domestic goddess while sifting through my large stack of food, home and business magazines. As I was tearing out the recipes that inspired me, I was immediately taken back by the simplicity of this salad.

True to the photo in the Food & Wine Magazine, this salad was ambrosial in person. Instead of using bibb lettuce, I opted for some fresh spinach and crisp iceberg. This decision gave a nice contrast of green and a uniqueness in texture. I also loved the pop of red from the crisp radish slices.

Of course, I can’t forget to talk about the tangy buttermilk dressing that perfectly coated the tender leaves. One recommendation is that a little goes a long way with this dressing. So be careful to not overcoat the lettuce.

Radish & Spinach Salad with Buttermilk Dressing
Adapted from Food & Wine Magazine

3 cups fresh baby spinach
2 cups iceberg lettuce, rough chopped
6 small radishes, thinly sliced
2 Tbl. fresh chives, rough snipped
2 Tbl. mayo
1/3 cup buttermilk
2 Tbl. red wine vinegar
¼ cup extra virgin olive oil
salt and pepper

Whisk together the mayo, buttermilk and red wine vinegar in a small mixing bowl. While continuing to whisk, slowly pour the olive oil into the bowl until complete combined. Season with salt and pepper to taste.

Just before serving, toss the spinach and lettuce with half of the dressing until the leaves are lightly coated. Add more dressing as needed. Sprinkle the top of the salad with radish slices and snipped chives. Serves 3 – 4 people as a side salad.

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