Feb 22, 2010

Winter Salad with Buttermilk Dressing

Chef Suzanne Goin reinvents the Waldorf salad in this appetizer.

Credit: Andr� Baranowski

1 egg yolk
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

This article was first published in Saveur in Issue #127

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Ratings & Reviews (3)

by rnelson on 2012-05-15

a very good salad. very good dressing.

by SOLJANES on 2012-11-29

Chicken liver p�t�.

I'm French and live in Poitou-Charente. I have to tell you that buttermilk is impossible to find here! You have to go to a farm to get it! Shame isn't it?

A big hello to everyone from 'the other side of the pond' !.......

by AKESSLER on 2013-04-01

This salad is quite blah. The dressing required lots of additional spices (I used a large amount of lemon pepper seasoning and some other savory spices which still didn't provide it with enough flavor). Best bet is to make the salad and use your own dressing (home made or otherwise). Not worth the effort to make this dressing.

Winter Salad with Buttermilk Dressing 3 5 2 3