Spring Greens Salad with Miso Buttermilk Dressing recipes

Ingredients

• 1 medium garlic clove, pressed or minced
• ¼ teaspoon fine sea salt
• 2 teaspoons white miso paste
• 3 tablespoons (45 ml) good mayonnaise
• 3 tablespoons (45 ml) sour cream
• 1 tablespoon (15 ml) rice vinegar
• ¼ cup (60 ml) buttermilk
• a few turns of black pepper
• 3 large eggs (preferably farmer's market quality and several days old for easier peeling)
• 2 thick slices crusty bread, cut into 1” cubes (I use Bread Srsly Gluten-Free Seeded Sourdough)
• 1 tablespoon (15 ml) olive oil
• ~4 cups baby lettuce leaves (preferably little gems), washed and spun dry
• ½ of a medium fennel bulb, sliced paper-thin (about ¼ cup)
• ¼ cup thinly sliced radish, watermelon radish, Tokyo turnips, or a combination
• large handful snap peas, stems trimmed
• sea salt flakes
• black pepper

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