Winter Salad with Buttermilk Dressing
Chef Suzanne Goin reinvents the Waldorf salad in this appetizer.
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Photo: André Baranowski
1⁄2 cup plus 2 tbsp. grapeseed oil
1⁄4 cup buttermilk
1⁄4 cup crème fraîche
2 tbsp. minced shallot
1 1⁄2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper,
to taste
1 lb. mixed green lettuces
3⁄4 cup walnuts, toasted
1 tart apple, thinly sliced
1 raw medium beet, very thinly sliced
1. Put yolk into a bowl and, whisking, drizzle in oil. Stir in buttermilk, crème fraîche, shallots, and lemon juice. Season dressing with salt and pepper.
2. Toss lettuces in a bowl with three-fourths of dressing; season with salt and pepper. Divide salad between plates. Garnish with nuts, apples, and beets; drizzle with dressing.
SERVES 2 – 4
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