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Spring-green salad with buttermilk dressing

Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

By Rodney Dunn & Ali Currey-Voumard
  • 30 mins preparation
  • Serves 4
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Spring-green salad with buttermilk dressing
"The idea of this salad is to use whatever greens you can get your hands on in spring, and of course there are many," says Rodney Dunn. "We love to combine the cooked and the raw for different textures."


  • 200 gm baby spinach
  • 100 gm rocket
  • 3 baby cos, cut into wedges
  • 1 bunch chives, coarsely chopped
Buttermilk dressing
  • 350 gm sour cream
  • 120 ml buttermilk
  • 40 gm parmesan, finely grated
  • 1 tbsp cider vinegar
  • 1 egg yolk
  • 1½ tsp caster sugar


  • 1
    For buttermilk dressing, blend ingredients and 1½ tsp each salt and ground black pepper in a blender until combined. Refrigerate until required. Buttermilk dressing will keep for up to a week.
  • 2
    Blanch spinach in a large saucepan of boiling salted water until wilted (5-10 seconds), then drain and refresh under cold running water. Drain and squeeze to remove excess water.
  • 3
    Combine rocket, cos, chives and spinach in a bowl, and serve drizzled with buttermilk dressing.
  • undefined: Rodney Dunn & Ali Currey-Voumard