HEIRLOOM LETTUCE SALAD WITH WALNUTS AND BUTTERMILK DRESSING

My Cellar

Serves 4

BUTTERMILK DRESSING:

¼ cup (60 ml) buttermilk

2 tsp (10 ml) olive oil

1 tsp (5 ml) plain yogurt

1 lime, juice only

pinch of salt

sprigs of fresh mint or tarragon, chopped, for garnish

LETTUCE SALAD:

2 heads lettuce, such a butter or Boston, or a mixture or heirloom greens

2 tbsp (30 g) walnut halves, soaked overnight in water to remove bitterness, and drained

In a small bowl, combine DRESSING ingredients, except for mint or tarragon. Whisk together until blended. Set aside.
To make SALAD: Wash and spin-dry lettuce greens and tear into bite-sized pieces. Place in a large bowl and drizzle with dressing. Gently toss and divide among serving plates. Sprinkle with walnuts and garnish with chopped herbs.