I think you all must know by now how very much I love salad. I eat it all the year through.When we were first married Todd was not convinced that salad was a very good thing . . . he called it rabbit food. He has come to actually like them through the years however. As he says, I never make a boring salad! That is a high compliment coming from him! He is a man of very few words.
Actually he pretty much eats whatever I put in front of him and if he doesn't like it . . . he won't say much of anything at all about it, or . . . if pressed . . . he will simply say, "It was not one of my favourites." How is that for being a gentleman.
This salad here today is a recipe I adapted to what I had on hand from the Supper cookbook by the late Marion Cunningham, who adapted from a salad she had eaten which was created by her friend Myrtle Allen of the Ballymaloe Inn and Cooking School in Country Cork, Ireland. Those Allens are great cooks!
It has long been on my bucket list to go to the Ballymalloe Inn. I have all of Rachel Allen's cookery books and I have one by her MIL Darina Allen, called The Forgotten Skills of Cooking. Good cooking runs in the family.
When I saw the recipe for this salad, it intrigued me. A salad composed of crisp lettuce leaves interspersed with fresh and colourful vegetables and topped with a buttermilk dressing. It sounded delicious and as pretty as a picture.
We eat with our eyes as much as we do our stomaches and tastebuds, in fact it is what we see that first appeals to our appetities . . . something might taste really delicious, but if it is visually digusting looking and highly unappealing to the eye, it takes a really brave person to get past all of that and dig in. We truly do eat with our eyes first.
There are only two of us and so I adapted this to smaller bowls for just us . . . you could do the same thing for four lucky individuals, or you could do as the original recipe and compose it in a large shallow salad bowl. Its all up to you. The Radish rose in the centre is my addition. I thought it would add a pretty and colourful touch, and . . . it did!
*Buttermilk Dressed Rose Salad Bowl*
This is a very pretty salad. You will need to begin the night before with preparing the lettuce. You can either prepare this in a large shallow salad bowl, or in four individual wide pasta bowls.
- 110 ml buttermilk (1/2 cup)
- 120g mayonnaise (1/2 cup)
- 2 tsp grated garlic
- 1/2 tsp salt
- 1 head of round lettuce or iceberg lettuce
- 4 cooked beetroot, pickled if desired
- 1 bunch watercress
- 2 ripe tomatoes
- 1/2 English cucumber
- 1 bunch spring onions
- 4 hard boiled eggs
- 4 radishes, made into roses (see note below)