Green salad with buttermilk dressing


Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

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 garlic clove, finely chopped
  • 2 anchovies, finely chopped
  • ¼ teaspoon caster (superfine) sugar
  • 125 ml (4 fl oz/½ cup) extra virgin olive oil
  • 125 ml (4 fl oz/½ cup) buttermilk
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped dill
  • 100 g ( oz) sugarsnap peas, trimmed and halved
  • 310 g (11 oz/2 bunches) asparagus, trimmed and halved lengthways
  • 3 zucchini (courgettes), cut into long wedges
  • 150 g ( oz/1 bunch) broccolini, trimmed and halved lengthways
  • 2 Lebanese (short) cucumbers, cut into chunks
  • 1 fennel bulb, thinly sliced, green fronds reserved and finely chopped
  • 1 handful flat-leaf (Italian) parsley leaves
  • 20 g (¾ oz/1 bunch) chives, trimmed and cut into 2 cm (¾ inch) lengths
  • 1 handful chervil


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.