Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing | Summer Menu | Appetiser

Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing | The Dinner Party Collective
Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing

This fresh seasonal salad uses a bounty of summer produce. Butter (Boston) lettuce, sweet crisp corn, radish, tomato, scallion (spring onion) and pea tendrils or micro greens. The salad is dressed with a tangy buttermilk lime and herb dressing. It’s fresh, crisp and satisfying and is the perfect starter for your summer meal.

Suzanne

Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing | The Dinner Party Collective

For the Salad:

  • 2 heads Butter or Boston lettuce
  • 2 Ears of Fresh Corn on the cob (white, yellow or bi color)
  • A bunch of French Radishes (or 2 small, or 1 large Watermelon Radish)
  • 10-12 small (or Cherry) Tomatoes
  • 2 Scallions (Spring Onions)
  • 2 cups Pea tendrils (or Micro Greens of your choice)

For the Dressing:

  • 3 Tablespoons chopped fresh Herbs (I used a tablespoon each of Marjoram, Dill and Mint)
  • 2-3 juicy Limes
  • 125ml (½ Cup) Full-fat Buttermilk
  • 30mls (2 Tablespoons) Olive Oil
  • Salt and Pepper to taste
  • A drizzle of Honey (optional)

(The night before) – Prepare the Dressing:

Chop the herbs finely (a mezzaluna works great for that).

Remove the zest from one of the limes and then juice them.

Whisk together the buttermilk, olive oil, lime juice, lime zest, (optional honey) and season to taste with salt and pepper. Stir in the chopped herbs. Taste to check the balance and adjust if need be. Cover and refrigerate.

I recommend making the dressing the night before as it only improves after a rest in the fridge overnight.

Salad Preparation:

Separate your lettuce leaves carefully, make sure they are whole. Wash under cold water and either spin or air dry.

Remove kernels from the corn (de-kernel corn).

Clean and trim your radishes and cut into very thin slices (if you have a mandoline now is the time to use it).

Wash your tomatoes and cut in half lengthwise

Trim the dark green parts from the scallions and clean and cut the ends off. Cut into thin rounds.

Assembly:

Mix together all of the vegetables except for the lettuce. Add a few tablespoons of the salad dressing and mix together.

Place 2 lettuce leaves on each plate, they are beautiful and make the perfect vehicle for the salad. Spoon some of the salad into the middle of the leaves and drizzle with more of the dressing. Serve immediately.

Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing | The Dinner Party Collective

Suggested Wine Pairings:

  • Grüner Veltliner – Austria (Wachau, Kamptal and Kremstal regions), or any other dry Grüner Veltliner
  • Chenin Blanc Loire Valley (Savennières and Quarts de Chaume appellations), South Africa (Ken Forrester, Fairview and Graham Beck among others) or Australia and New Zealand (make sure to look for a dry Chenin Blanc!)
  • Pinot Gris (Oregon, Alsace) – least preferred option

Notes on Preparation:

If you wish, you can prepare the salad a few hours ahead and refrigerate assembled. Drizzle the dressing on just before serving though.

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