15 minutes
A refreshing salad featuring crisp endive and arugula, sweet peaches, and a tangy buttermilk dressing.
Endive, chopped and cleaned
cups
cups
Dill, fresh and picked
cups
Peach, thinly sliced
each
cups
Lemon, freshly squeezed
each
teaspoons
cups
Garlic, microplaned
cloves
Black Pepper, freshly ground
to taste
Flat Leaf Parsley, minced
tablespoons
Chives, minced
tablespoons
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.
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