"Spring is here, mostly hypothetically in my kitchen, while it’s pouring and grey outdoors today. This bright, green salad has me looking forward to a new season — crunchy butter lettuce, thinly sliced radishes and cucumber with big chunks of gorgonzola and toasted pecans."
"The dressing is made with grated garlic, dijon, PARASOL & ALIVE and a bit of sour cream and buttermilk. I love the sharp contrast of the acidity with the creamy elements."
"This is an everyday salad you’ll find yourself eating all the way to the end of summer, make it a meal with your favorite protein — grilled fish or flank steak, soft boiled eggs, avocado...it all works."
A Salad for Spring
for the salad
• 1 head butter lettuce
• handful thinly sliced cucumber
• handful thinly sliced radish
• 1/4 cup toasted chopped pecans
• 4 ounces gorgonzola cheese, at room temperature
• cracked black pepper
for the vinaigrette
In a small bowl whisk the garlic, dijon mustard, sour cream, buttermilk, and PARASOL till combined.
Add in ALIVE and whisk with vigor till creamy and emulsified.
Season to taste with salt & pepper.
for the salad
Remove the core from the butter lettuce and arrange leaves on a serving platter.
Drizzle the vinaigrette evenly over every leaf.
Add the cucumber and radish slices on top with big chunks of gorgonzola cheese and the toasted pecans.