Farmer's Market Salad with Buttermilk Dressing

Yikes! There is a whole pigs head for $100.00 on the menu, then in small print…..need 72 hour notice.

We decided to dine at Crudo, a restaurant that my husband has been wanting to try. It is an Italian fusion type of place that specializes in raw, cooked and grilled seafood, cheese plates, pig ears, chicken hearts and bone marrow.

I knew that this restaurant would be a challenge for me to find something that I would enjoy but being the open minded person that I am (insert see honey I am open minded) this salad spoke to me on all levels. Loved, loved it…….

P.S. Beside the salad I had the fresh tuna with grilled kale and cauliflower and it was delicious!!

Ingredients:

For the salad:

A couple of handfuls of arugula
A couple of handfuls of spinach
1 handful of Brussel sprout leaves
6 radishes (sliced thinly)
2 scallions (sliced thinly)
4 slices of jicama (diced)

Recipe for Southern Buttermilk Salad Dressing is from Mark Bittman and Sam Sifton.

For the buttermilk dressing:

2 scallions (sliced thinly)
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 clove garlic (minced)
1 cup buttermilk
Salt and pepper to taste

To prepare:

Salad:

On serving platter combine all salad ingredients, mix lightly.

Dressing:

Combine and mix everything except the buttermilk, then add buttermilk and whisk until smooth. Your will have leftovers, store in a covered glass jar and refrigerate up to 5 days.