Table of Contents
- Cooling buttermilk and sour cream dressed salad with a satisfying crunch
- Keep the salad crunchy
- Similar recipes found on flaevor.com
- Recipe: Buttermilk and Hazelnut Salad
Cooling buttermilk and sour cream dressed salad with a satisfying crunch
This Buttermilk and Hazelnut Salad is versatile enough to be served alongside grilled meats and vegetables at a barbecue, on the table at an al fresco lunch, in a picnic spread or stuffed into flatbreads with spicy marinated chicken.
Keep the salad crunchy
For best results, use a lettuce with firm, crisp leaves such as cos, romaine or little gem. You could also mix in some radicchio for extra crunch and a nice touch of colour. Hazelnuts toasted with ground cumin add texture and crunch and a nice earthy flavour.
Similar recipes found on flaevor.com
Recipe: Buttermilk and Hazelnut Salad
Buttermilk and Hazelnut Salad
Versatile summer salad recipe with a cooling buttermilk dressing, crunchy hazelnuts and salty crumbled feta
Servings: 4
Ingredients
- 200g sliced crunchy lettuce leaves
- 2 spring onions, sliced thinly
- 150g feta, crumbled
- 100 gm hazelnuts
- 1 tbsp olive oil
- 1.5 tsp ground cumin
Dressing
- 100ml buttermilk, see substitute in notes below
- 2 heaped tbsp sour cream
- 1 tbsp finely chopped dill
- Sea salt flakes and pepper
Instructions
- Salad dressing: Combine buttermilk, sour cream, dill and 1/2 teaspoon of the cumin in a jar and shake until combined. Add a pinch of salt and some cracked pepper. Shake again, taste and add more salt if necessary.
- Hazelnuts: Using a knife or food processor, chop hazelnuts into smaller pieces (approximately into thirds). Heat 1 tbsp olive oil over medium heat. Add hazelnuts and the remaining 1 tsp of cumin. Toss around the pan for around 1 minute or until the hazelnuts are nicely toasted. Transfer the nuts to a plate and allow to cool.
- Salad: Combine lettuce, spring onion, 2/3 hazelnuts and 2/3 feta in a large bowl. Pour over buttermilk dressing and gently combine. Taste and season with extra salt if needed.
- To finish: Transfer the salad to a serving bowl. Scatter the remaining feta and hazelnuts over the top of the salad. Serve!
Notes
* If you are unable to purchase buttermilk then use the substitution below:
Recipe: Mix 100ml full-fat milk with 1/2 tbsp lemon juice
