Crunchy, Creamy Green Salad
  1. In a small bowl whisk the garlic, dijon mustard, sour cream, buttermilk, and Parasol Champagne Vinegar till combined.

  2. Add in Alive Extra Virgin Olive Oil and whisk with vigor till creamy and emulsified.

  3. Season to taste with salt & pepper.

  4. Remove the core from the butter lettuce and arrange the leaves on a serving platter.

  5. Drizzle the vinaigrette evenly over every leaf.

  6. Add the cucumber and radish slices on top with big chunks of gorgonzola cheese and the toasted pecans.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

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