Spring Salad with Dill Dressing
- 1 large or 2 small heads butter lettuce, washed, spun dry and leaves torn into bite size pieces
- 1 cup thinly sliced red cabbage
- 4 small radishes, sliced as thin as possible or 1 medium watermelon radish sliced thinly
- 2 small carrots, scrubbed clean and julienned or sliced super thin (purple or yellow would be pretty)
- 1 bunch fresh chives, chopped
- A few kumquats sliced crosswise
- A few edible flowers
- Flaky sea salt, if desired
- Dressing:
- 6 Tablespoons unrefined, cold-pressed, extra-virgin olive oil
- 2 ½ Tablespoons raw cashew butter (sub mayo for nut-free)
- 3 Tablespoons water
- 1 small garlic clove
- ½ shallot or 2 scallions
- Zest of half a lemon (optional - gives it more lemon punch than just juice)
- Juice of 1 lemon
- ½ teaspoon sea salt + more to taste
- Few grinds of black pepper
- 1 box (.75 ounce) fresh dill, tough stems removed, fronds chopped
- Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
- Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill.
- Drizzle just enough dressing to coat lightly and toss together. Finish with a sprinkle of flaky sea salt, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/spring-salad-with-dill-dressing-recipe/
3.5.3251