Little Gem and Radish Salad with Buttermilk-Feta Dressing
FROM VEG FORWARD
For this wedge salad, which begs to be eaten with a knife and fork, you need a crunchy lettuce that can stand up to the creamy dressing. Little Gem, the petite romaine variety that is increasingly common in markets, is perfect, or substitute romaine hearts.
SERVES 4
For the dressing:
3 ounces creamy, mild feta
¼ cup thick yogurt (like Greek or Skyr)
¼ cup buttermilk
1 tablespoon mayonnaise
Grated zest of 1 lemon
1 tablespoon lemon juice
¼ teaspoon kosher salt
Freshly ground pepper
1 small garlic clove
For the salad:
4 heads Little Gem romaine
1 ounce creamy, mild feta
2 large or 4 small radishes
¼ cup chopped dill
Olive oil, for drizzling
Flaky salt and freshly ground pepper
To make the dressing: Crumble the feta into a small bowl, and add the yogurt, buttermilk, mayonnaise, lemon zest, lemon juice, salt, and pepper. Use a fork to combine, lightly mashing the feta and leaving some texture. If you like raw garlic, use a Microplane to grate the garlic in; otherwise crush the garlic clove and add to the dressing to let it gently infuse (you can remove it later). Set aside.
To make the salad: Trim the root end of the lettuce but leave enough intact to hold the heads together. Wash well and spin dry. Place 2 lettuce halves on each of four plates (or arrange on a platter). Drape the lettuce with a generous amount of dressing and crumble the feta over top.
Slice the radishes paper thin, using a mandoline or a sharp knife, and scatter on top, along with the dill. Drizzle with olive oil and sprinkle with salt and pepper. Serve any extra dressing on the side.
