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

Serves 4


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) 

  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.
1 comment
  1. 1
    BeingIsabella | May 15, 2018 at 3:27 pm

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

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