Ana Sortun's Winter Salad with Spiced Buttermilk Dressing

By ltrodrigu

For this zesty salad, try a mix of colorful radish varieties (watermelon, French breakfast, daikon) and sweet turnips (hakurei, purple top).

Ingredients

• 1 Hungarian wax pepper or jalapeño pepper
• 2 cups cilantro leaves
• 1/2 cup parsley leaves
• 1/2 cup tarragon leaves
• 1 small clove garlic
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon Sherry vinegar
• 2 tablespoons buttermilk or plain yogurt
• 5 cups thinly sliced mixed radishes and turnips
• salt, to taste
• 2 cups shaved crisp apples
• 1/2 cup chopped dates
• 1 cup finely shredded cabbage or escarole
• 2/3 cup lightly toasted walnuts, finely chopped

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

Place pepper, cilantro, parsley, tarragon, garlic, coriander, cumin, olive oil, vinegar and buttermilk (or yogurt) in a blender and blend until smooth and creamy.

Place radishes and turnips in a large mixing bowl and lightly season with salt. Let sit 5 minutes. Add apples, dates, cabbage (or escarole) and dressing, and toss to coat. Sprinkle on top with walnuts.