Bibb and Radish Salad With Buttermilk Dressing

Bibb and Radish Salad With Buttermilk Dressing
Christopher Baker
The tangy buttermilk dressing—with mayonnaise, parsley, and garlic—pulls this salad together.

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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

4
ounces
country bread, cut into 3⁄4-inch pieces (about 2 cups)
1
tablespoon
olive oil
kosher salt and black pepper
1/2
cup
buttermilk
3
tablespoons
mayonnaise
2
tablespoons
chopped fresh flat-leaf parsley
1
clove garlic, finely chopped
1
head Bibb or Boston lettuce, torn (about 6 cups)
4
radishes, thinly sliced
1
shallot, thinly sliced

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 7 to 9 minutes. Let cool.
  2. In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, radishes, shallot, and croutons and toss to coat.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories 213
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 5 mg
  • Sodium 603 mg
  • Protein 5 g
  • Carbohydrate 19 g
  • Sugar 4 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 86 mg
What does this mean? See Nutrition 101.

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