1/2 cup/120 ml nonfat buttermilk
1/4 cup/60 ml sour cream or creme fraiche
2 tablespoons good-quality mayonnaise
1 tablespoon freshly squeezed lemon juice
1/4 cup/15 g minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
8 ounces/225 g baby carrots, peeled and trimmed to leave 1 inch/2.5 cm of stem
1 pound/455 g English peas, shucked
8 ounces/225 g green beans, trimmed and halved crosswise
8 ounces/225 g small Red Bliss potatoes, unpeeled and quartered
8 cups/170 g loosely packed mixed organic lettuces
One 6-ounce/170-g bag radishes, trimmed and quartered lengthwise
1 pint/300 g cherry tomatoes
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
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