Name: Green salad with buttermilk dressing
Yield: Serves 6-8
Ingredients: 125 ml (4 fl oz/½ cup) extra virgin olive oil; 3 zucchini (courgettes), cut into long wedges; 100 g (3½ oz) sugarsnap peas, trimmed and halved; 310 g (11 oz/2 bunches) asparagus, trimmed and halved lengthways; 1 handful chervil; 20 g (¾ oz/1 bunch) chives, trimmed and cut into 2 cm (¾ inch) lengths; ¼ teaspoon caster (superfine) sugar; 1 handful flat-leaf (Italian) parsley leaves; 1 tablespoon finely chopped dill; 1 fennel bulb, thinly sliced, green fronds reserved and finely chopped; 1 garlic clove, finely chopped; 2 anchovies, finely chopped; 150 g (5½ oz/1 bunch) broccolini, trimmed and halved lengthways; 2 Lebanese (short) cucumbers, cut into chunks; 125 ml (4 fl oz/½ cup) buttermilk; 1 tablespoon lemon juice; 1 tablespoon finely chopped mint; 2 tablespoons apple cider vinegar

Preparation info

Serves
6-8

Difficulty
Easy

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.

Ingredients

Buttermilk Dressing

2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1

Method

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