Butterhead and Radish Salad with Garlic Buttermilk Dressing

  • 4 ounces country bread, cut into 3⁄4-inch pieces (about 2 cups)
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • ½ cup buttermilk
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 1 head Butterhead lettuce, torn (about 6 cups)
  • 4 radishes, thinly sliced
  • 1 shallot, thinly sliced

Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 7 to 9 minutes. Let cool.

In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, radishes, shallot, and croutons and toss to coat.

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