Easter

Boston Lettuce Salad with Buttermilk, Green Onion, and Maple Dressing

by:
April  4, 2012
Author Notes

This salad and its’ accompanying dressing are the perfect counterpoint to a rich spring meal. We had it with braised beef short ribs and mashed potatoes, but it would pair with a vegetarian or seafood main just as well. The sweet maple syrup cuts through the creamy tang of the buttermilk —Shalini

  • Makes enough for 1 salad
Ingredients
  • 1 large head organic Ontario Boston lettuce
  • 2 green onions
  • 1/4 cup buttermilk
  • 2 tablespoons organic Ontario maple syrup (Canada Number 1 Medium)
  • 2 tablespoons grapeseed oil
  • 1 pinch flaky Sea Salt
  • 1 grinding of black pepper
In This Recipe
Directions
  1. Tear up a head of delicious, soft and crunchy Boston lettuce into bite-sized pieces, carefully rinse in a bowl of cold water, and dry the leaves off with a salad spinner or cloth.
  2. Place the leaves in a big bowl and snip up the green parts of two green onions over the bowl of lettuce.
  3. Make your dressing in a separate little bowl.
  4. Pour the buttermilk in the bowl, followed by the two tablespoons of Ontario maple syrup. Whisk in the grapeseed oil and crush over some salt and black pepper. Whisk again to combine and pour a few spoonfulls over the salad. Take the dressing to the table and pass it around!

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See what other Food52ers are saying.

  • Shalini
    Shalini
  • Joan Summers
    Joan Summers
Review
I'm obsessed with finding the next perfect recipe for my life. Usually this involves chocolate, children's lunch ideas, and family dinners. Occasionally there's a taste or texture I can't get out of my head, and it's got to be made, bought or sourced soon. I'm in Toronto with a toddler, a teen, and a husband who cooks!