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Summer greens and freekeh salad with buttermilk dressing
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant summer salad with fennel, radish, asparagus, and green beans topped with creamy buttermilk dressing.
Ingredients:
  • 200g cracked freekeh, rinsed
  • 250g green beans, trimmed, halved diagonally, blanched
  • 2 bunches white asparagus or green asparagus, halved diagonally, blanched
  • 5 radishes, thinly sliced
  • 2 baby fennel bulbs, thinly sliced, fronds reserved
  • 2 green shallots, thinly sliced
  • 60ml (1/4 cup) buttermilk
  • 1 lemon, rind finely grated, juiced
  • 29.70 gm whole egg mayonnaise
  • 18.80 gm sour cream
  • 18.20 gm extra virgin olive oil
  • 20.00 ml white balsamic vinegar
  • 2 tsp horseradish cream
Instructions:
  • Add the freekeh to a saucepan and cover it with cold water. Bring it to a gentle boil over medium heat, then lower the heat and simmer it covered for 20-25 minutes until tender. Drain the freekeh, rinse it under cold water, and spread it onto a paper towel-lined tray to dry.
  • Combine buttermilk, lemon rind, 2 tablespoons lemon juice, mayonnaise, sour cream, oil, vinegar, and horseradish cream in a bowl. Whisk until well blended and season to taste.
  • Combine freekeh, beans, asparagus, radish, fennel, and shallot in a large bowl. Drizzle the dressing over the ingredients and gently toss to mix. Transfer the salad to a serving platter and garnish with fennel fronds before serving.

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