Spring-green salad with buttermilk dressing
SERVES 4 // PREP TIME 30 MINS
“The idea of this salad is to use whatever greens you can get your hands on in spring, and of course there are many,” says Dunn.
“We love to combine the cooked and the raw for different textures.”
200 gm baby spinach 100 gm rocket 3 baby cos, cut into wedges 1 bunch chives, coarsely chopped
BUTTERMILK DRESSING
350 gm sour cream
120 ml buttermilk
40 gm parmesan, finely grated 1 tbsp cider vinegar
1 egg yolk
1½ tsp caster sugar
1 For buttermilk dressing, blend ingredients and 1½ tsp each salt and ground black pepper in a blender until combined. Refrigerate until required. Buttermilk dressing will keep for up to a week.
2 Blanch spinach in a large saucepan of boiling salted water until wilted (5-10 seconds; see cook’s notes p182), then drain and refresh under cold running water. Drain and squeeze to remove excess water.
3 Combine rocket, cos, chives and spinach in a bowl, and serve drizzled with buttermilk dressing.