Spring Salad with Dill Dressing
Serves: 6
  • 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
  1. Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
  2. Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill.
  3. 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/