Winter Salad with Buttermilk Dressing

  • Serves

    serves 2-4


Chef Suzanne Goin reinvents the Waldorf salad in this appetizer.


  • 1 egg yolk
  • 12 cup plus 2 tbsp. grapeseed oil
  • 14 cup buttermilk
  • 14 cup crème fraîche
  • 2 tbsp. minced shallot
  • 1 12 tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. mixed green lettuces
  • 34 cup walnuts, toasted
  • 1 tart apple, thinly sliced
  • 1 raw medium beet, very thinly sliced


Step 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.

Step 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.

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