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butter-lettuce salad with buttermilk and herbs

0www.marthastewart.com

Total: 20 minutes

Author : Martha Stewart

Ingredients

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1/2 cup low-fat buttermilk1 tablespoon crème fraîche or sour creamFinely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juiceKosher salt and freshly ground pepper1/2 cup extra-virgin olive oil4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds2 tablespoons finely chopped fresh parsley leaves2 teaspoons finely chopped fresh marjoram or oregano

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Instructions

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Step 1

In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.

Step 2

Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.