Green salad with buttermilk dressing

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

Mint, dill, parsley, chive, fennel and chervil ... this chunky herby salad with its delicate milky dressing is a pure celebration of spring and, as such, its flavours are intensely green. Serve it with seared or roast lamb, pan-fried veal or spicy barbecued chicken.


Buttermilk Dressing

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1


To make the buttermilk dressing, combine all the ingredients in a screw-top jar and shake to combine.

Bring a large saucepan of salted water to the boil and blanch the sugarsnap peas, asparagus, zucchini and broccolini for 2-3 minutes, or until they turn emerald green. Drain and rinse under cold water, then transfer to a large bowl. Add the cucumber and fennel and toss gently to combine