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.
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.
Arrange the green vegetables on a serving plate, spoon over the buttermilk dressing and scatter with the parsley, chives, chervil and chopped fennel fronds.
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