Featured in our Spring 2021 Food + Entertaining article, Spring Has Sprung, this mixed-greens salad with edible flowers delights tastebuds and makes the perfect side to the Lobster Pot Pie from Porcupine Provisions. Serve with a buttermilk dressing that’s deliciously simple to make and really lets the fresh greens shine.
Mixed-Greens Salad with Edible Flowers and Buttermilk VinaigretteCourse: Side
- For the salad:
- Buttermilk Vinaigrette
½ cup buttermilk
½ cup mayonnaise
1 tablespoon vinegar
¼ teaspoon black pepper, cracked
1⁄3 teaspoon salt
2 tablespoons extra virgin olive oil
- Place mayonnaise, buttermilk, and vinegar in small bowl. Whisk to combine. Season with salt and black pepper. Slowly whisk in the olive oil. Taste and adjust seasoning.
- Combine greens. Place in a serving bowl. Drizzle with dressing and top with flowers.
- Recipe from Porcupine Provisions.