Romaine and Radish Salad With Buttermilk Lemon Dressing

Spread the love

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.


  • 2

    hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)

  • 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

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      66 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 0 milligrams cholesterol; 639 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  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.


  • Advance preparation: You can combine the ingredients in Step 1 and refrigerate for an hour or two. The dressing can be made about 1 hour ahead.
Like this recipe?

Save To Recipe Box

Add to a collection

Print this recipe


Leave a Reply