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Camille Styles

Recipe Files

Baby Greens with Tiny Radishes, White Flowers and Garlic Dill Dressing

May 15th, 2018

Baby Greens with Tiny Radishes, White Flowers and Garlic Dill Dressing

Recipe for a White Salad by Libbie Summers

Serves 4

Ingredients

For the dressing:

  • 1/3 cup buttermilk
  • ½ cup mayonnaise
  • 1 tablespoon roughly chopped fresh dill
  • 1 garlic clove
  • ½ jalapeno pepper
  • Juice of 1 lemon
  • Flake sea salt
  • Freshly ground black pepper
  • *Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Shake well before using.

For the salad:

  • 1 cup peeled and thinly sliced daikon radish
  • 4 cups baby mizuno
  • 12 baby white radish
  • 2 tablespoons torn fresh dill

For the garnish:

  • Edible white flowers (I used white dianthus and white mini floret) 

Instructions

  1.  In a blender, add buttermilk, mayonnaise, dill, garlic, jalapeno and lemon. Blend until smooth. Salt and pepper to taste.
  2.  Toss salad ingredients together in a large bowl and add JUST enough dressing to coat.
  3.  Divide salad among 4 plates and garnish with white edible flowers. Serve remaining dressing on the side.

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1 Comment
  1. What an interesting combination of ingredients! However, their uniqueness must work excellently together. The dill and jalapeno seem like the most perfect added additions!

    http://www.beingisabella.com

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