Romaine and Radish Salad With Buttermilk Lemon Dressing

By Martha Rose Shulman

2 heads of romaine (Cos)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon

For the buttermilk dressing:
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

1. Combine the romaine, radishes and herbs in a large salad bowl.

2. Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Yield: 4 to 6 servings.