Chopped Salad with Tarragon Buttermilk Dressing

Name: Chopped Salad with Tarragon Buttermilk Dressing
Yield: Makes 6 servings
Ingredients: 1½ cups (250 g) cherry tomatoes, halved or quartered; 2 tablespoons minced shallot; ½ teaspoon kosher salt, plus more as needed; 1 small head radicchio, cored and chopped; 1 heart of romaine lettuce, cored and chopped; ¼ teaspoon freshly ground pepper, plus more as needed; ½ English cucumber, chopped; 5 tablespoons (80 g) sour cream; 2 teaspoons chopped fresh tarragon; ¼ cup (60 ml) buttermilk; 1 cup (140 g) hazelnuts, toasted and chopped; 2 tablespoons minced garlic; 2 tablespoons fresh lemon juice; 8 small radishes, chopped

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Chopped salad can include nearly any combination of crunchy vegetables, greens, nuts, and other ingredients that are cut into small, uniform pieces and tossed in a big bowl with dressing. It’s a great formula for using up leftovers. To make a heartier version, add chunks of cheese, chopped salami, or shredded rotisserie chicken.

Ingredients

2 tablespoons minced garlic
2 tablespoons minced shallot
5

Salad
Side dish
Leftovers
Vegetarian
Gluten-free

Method

To make the dressing, in a small bowl, whisk together the garlic, shallot, sour cream, buttermilk, lemon juice, tarragon, salt, and pepper until well blended. Set aside.

In a large salad bowl, combine the lettuce, radicchio, cucumber, radishes, tomatoes, and hazelnuts and toss to mix. Pour in the dressing and toss to coat all the ingredients well. Taste and adjust the seasoning with sal