Big Crunchy Salad with Herby-Buttermilk Dressing

Feel free to mix and match the veggies in this salad with whatever you have!

Gluten free - Grain free
Serves 4

FOR THE SALAD

1 small head of romaine

1 small butterhead lettuce

1 small head curly red

1/2 cucumber, pealed in stripes for contrast, halved lengthwise and thinly sliced on the bias

1 medium sized carrot, thinly sliced on a mandolin (watch those fingers!)

2 baby beets, pealed and thinly sliced on a mandolin

Handful of string beans (green and yellow look nice for contrast)

1. Arrange all your salad components in a large bowl, add dressing and gently toss to incorporate, coating every crunchy bite.

FOR THE DRESSING

Makes 3/4 cup

1/4 cup buttermilk

1/4 cup sour-cream

1 clove garlic, grated on a microplane

2 tablespoon extra virgin olive oil (evoo)

1 tablespoon white wine vinegar

1/4 cup mixed herbs, finely chopped (mint, parsley, tarragon & thyme)

1. In a small bowl, incorporate sour cream into buttermilk. Add garlic. Whisk in evoo and vinegar, season with salt and freshly cracked black peppercorns. Stir in freshly chopped herbs. You can also throw everything into a blender, however this will result in a green dressing as opposed to this creamy white; flecked with green.