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If you’re looking for a simple but special salad that will hold up on the table beautifully during a long meal (no more wilted greens!), this fresh-herb-and-buttermilk-dressed salad from cookbook author Melissa Clark is perfect. Slideshow: More Salad Recipes 

November 2016

Gallery

Credit: © John Kernick

Recipe Summary test

total:
45 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 10 minutes, until golden. Let cool.

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  • In a small bowl, whisk the buttermilk with the lemon juice, tarragon, chives and garlic. While whisking constantly, slowly drizzle in the olive oil and season with salt and pepper.

  • In a large bowl, combine the endive, arugula, kale and scallions with 1 cup of the dressing. Season with salt and pepper and toss to coat. Transfer the salad to a platter, top with the pecans and serve with the remaining dressing at the table. 

Make Ahead

The dressing can be refrigerated for 3 days.

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