15 minutes
A refreshing and zesty arugula salad with a creamy horseradish buttermilk dressing, perfect as a side dish or light main course.
Baby Arugula Leaves, raw
cups
Flat Leaf Parsley, picked
cups
Chives, cut into one inch pieces
cups
Radishes, thinly sliced
each
cups
cups
Prepared Horseradish, peeled and microplaned
teaspoons
Lemon, juiced
each
to taste
Parmesan Cheese, shaved
cups
1. Refresh Lettuce
Place the arugula and herbs in a bowl of ice water. Allow them to soak while you prepare the other elements of the salad. After 5-10 minutes, remove the lettuce from the ice water and spin dry in a salad spinner or drain on paper towels.
2. Make Dressing
In a jar or container with a tight-fitting lid, add the mayonnaise, buttermilk, prepared horseradish, apple cider vinegar, Dijon mustard, and honey. Secure the lid and shake vigorously until the ingredients are fully combined and you've formed a smooth, creamy emulsion.
3. Dress Salad
Add everything except the dressing into a large salad bowl and season with a pinch of salt. Add about a third of the dressing and toss to combine.
4. Plate and Serve
Taste the salad and adjust the seasoning by adding more dressing or a bit more salt if needed. Finish with a generous crack of fresh black pepper. Divide between plates and serve, garnishing with shaved parmesan.
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