Gem Salad with mint and spiced buttermilk dressing
This particular recipe is a testament to how a bit of lettuce, mint, and a good dressing can be brought together to make a perfect little plate of deliciousness
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
4-5 radishes, sliced very thinly
3 heads of gem lettuce, torn or cut into good-sized strips
½ medium cucumber, halved, deseeded and cut into ½ inch slices
Handful of mint, leaves only, torn or bruised
Pinch of sea salt
For the dressing:
250ml buttermilk
2 tbsp rapeseed oil
1 tsp of chilli flakes
4 dried curry leaves
1 tsp of cumin seeds
1 tsp of mustard seeds
Sea salt
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Method
To make the dressing, pour the buttermilk into a small mixing bowl. Heat the oil in a small pan until starting to sizzle. Add the chilli flakes, curry leaves, cumin seeds and mustard seeds to the hot oil. Cook on the pan until the spices are toasted: this should only take around 20 seconds. Pour the hot spicy oil into the buttermilk and whisk to combine. Taste and season with a little sea salt.
On a large serving platter, arrange the torn lettuce leaves, thinly-sliced radish, and cucumber, tossing a little to mix everything up. Season lightly with a pinch or two of sea salt. Scatter the mint leaves over the salad and lastly spoon the spiced buttermilk dressing over the lot.
Deliciously simple.
