Endive and Arugula Salad with Peaches and Buttermilk Dressing

1. Refresh Lettuce

Place the chopped endive, dill and arugula into a large bowl filled with ice-cold water. This step crisps up the leaves, making the salad more refreshing and enjoyable. After 5-10 minutes, lift the greens from the ice water and dry in a salad spinner or on paper towels.

2. Make Dressing

In a small bowl, combine mayonnaise, lemon juice, mustard, and buttermilk. Add in the microplaned garlic and season with freshly ground black pepper to taste. Whisk the mixture until you achieve a creamy emulsion. Stir in the minced parsley and chives and taste for seasoning, adjusting with salt and pepper as needed.

3. Dress the Salad

Transfer the lettuces and herbs to a large mixing bowl, add the thinly sliced peach, and gently toss with a pinch of salt and a few cracks of black pepper to season. Drizzle about a third of the buttermilk dressing over the salad and toss delicately until all the ingredients are lightly coated.

4. Finishing Flavors

Taste and adjust the seasoning, adding more dressing or a touch more salt if needed. Serve the salad immediately, garnished with extra herbs or peach slices if desired.