Here is the final recipe from our menu that we had during the Cooking with MI Dairy at Ann Arbor Cooks last week. I’m not a huge salad eater, but this was pretty darn good!
Thanks go to Chef Natalie at Ann Arbor Cooks for the recipe!
Spring Chopped Salad with Housemade Buttermilk Ranch Dressing
- 2 heads of butter lettuce picked into bite-sized pieces
- 2 heads of other baby lettuces picked into bite-sized pieces
- 2 c. baby spinach
- 3 ribs of celery including leaves, thinly sliced diagonally including leaves
- ½ bunch of radishes sliced and cut into matchsticks
- 1 c. haricot verts blanched and diagonally sliced into ½-inch pieces
- 2 carrots peeled and then peeled into individual ribbons
- 3 baby cucumbers thinly sliced
- 1 c. fresh peas or frozen and thawed, if not available
- 3 spring onions thinly sliced on the diagonal – white and pale green parts
- 1 clove garlic finely chopped and pasted
- 1 T. dill finely chopped
- 3 T. chives finely chopped
- 3 T. flat-leaf parsley finely chopped
- 1 t. lemon juice
- 1 c. full-fat buttermilk
- ¼ c. mayonnaise
- ¼ c. plain Greek yogurt
- salt and pepper to taste
To make the dressing, combine all ingredients and whisk together or shake in a container; taste for seasoning and adjust with salt and pepper, as necessary.
To blanch the haricot verts, bring a small saucepan of well-salted water to a boil; add beans and cook for about 1 minute;
Remove beans and transfer to an ice bath (bowl of ice and water) to stop the cooking process and set the color; when cool all the way through, remove and dry; cut on diagonal into ½-inch segments.
Combine all ingredients, except peas and spring onions, in a gigantic bowl; toss with dressing and transfer to a platter.
Sprinkle the top of the salad with the peas and spring onions; enjoy