Courtesy of Cary McDowell, Winslow's Home
March/April 2010
Serves four
The peppery flavor of fresh arugula is accentuated by the refreshing tartness of buttermilk. Sweet and tart heirloom tomatoes add depth to this farm salad.
Salad
- 4 large handfuls fresh-cut arugula
- 1 medium-sized, fresh-picked cucumber
- Heirloom tomatoes (size and shape to taste)
- Salt
- Pepper
Buttermilk Dressing
- 1 egg yolk
- 4 tablespoons red-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup buttermilk
Wash fresh-cut arugula by plunging down into ice-cold water, agitating firmly, and letting stand in the water for 1 minute. Transfer to a second bowl and repeat. Remove, and spin dry. Store cold until ready to use.
In two small mixing bowls, separate one large egg (reserve white for other dishes). Add a drop of water and 4 tablespoons red-wine vinegar to the yolk. Whisk until yolk becomes opaque in color, then slowly add 1/4 cup extra-virgin olive oil and whisk until mixture is thick. Add 1/4 cup buttermilk to thin out, and adjust taste with salt and pepper.
Mix salad with buttermilk dressing. Serve immediately.
