2heads of butter lettuce picked into bite-sized pieces
2heads of other baby lettuces picked into bite-sized pieces
2c.baby spinach
3ribs of celeryincluding leaves, thinly sliced diagonally including leaves
½bunch of radishessliced and cut into matchsticks
1c.haricot vertsblanched and diagonally sliced into ½-inch pieces
2carrotspeeled and then peeled into individual ribbons
3baby cucumbersthinly sliced
1c.fresh peasor frozen and thawed, if not available
3spring onionsthinly sliced on the diagonal – white and pale green parts
Dressing
1clovegarlicfinely chopped and pasted
1T.dillfinely chopped
3T.chivesfinely chopped
3T.flat-leaf parsleyfinely chopped
1t.lemon juice
1c.full-fat buttermilk
¼c.mayonnaise
¼c.plain Greek yogurt
salt and pepperto taste
Instructions
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