Dressing

Ingredients

1 piece fresh horseradish, approximately 4 inches long and 1 inch in diameter

1 cup low-fat buttermilk (plus more, if needed) 

1 cup heavy whipping cream 

Salt and lemon juice to taste

¼ cup “green oil” 

Salad

1 tbsp olive oil

10-12 baby Romaine lettuces 

6-8 spears quick-pickled asparagus 

Method 

• Peel the fresh horseradish, and cut it across into pieces roughly ¼ inch in size. Transfer them to the jar of a blender.

• Add 1 cup of buttermilk to the jar of the blender and puree. Set aside, while you prepare the vegetables for the salad.

• Remove any wilted or damaged leaves from the baby lettuces, and trim the browned end from the stem. Slice them in half lengthwise. Slice the pickled asparagus in halves lengthwise (quarters, if they’re large) and set aside.

• Heat the oil in a skillet over medium-high heat. Place the lettuces in the skillet cut side down, and sear for 2-3 minutes until lightly charred. Remove to a plate.

• Add the cream to the blender jar, and process until thoroughly blended. Taste, and add salt and lemon juice as needed to balance the flavors. If the horseradish flavor is dominant, or if the mixture needs more tang, add buttermilk a tablespoon or two at a time until it tastes right.

• Strain the horseradish mixture into a bowl, to remove any solids. Stir in the green oil.

• Spread the herbed horseradish mixture on two serving plates or four side plates. Arrange the baby lettuces on the dressing with their charred sides facing up , and garnish with the pickled asparagus. 

Notes: Wear gloves when handling horseradish, or wash your hands thoroughly when you’re done, as the juices can be painful if you should touch a sensitive area while they’re on your hand.

The leftover dressing will thicken as it sits, because the acidity and bacterial culture in the buttermilk will cause the cream to thicken and coagulate (you can make your own sour cream at home by combining them). Any leftover sauce can be used as a condiment in sandwiches or with cold meats.