I loved chicken salad sandwiches as a kid and this is my grown-up version. A herby-lemony dressing, crunchy radishes, red butter lettuce and pickled rhubarb...there's nothing better!
1/4 cup buttermilk
1 cup mayo
Fresh herbs (dill, mint, basil)
Lemon, to taste
Few slices of roast chicken
Radish and turnips, thinly sliced
1/4 cup walnuts, chopped
Salt & Pepper, to taste
1. In a food processor or blender, combine buttermilk and fresh herbs. Blend until herbs are fully incorporated. Add mayo and blend again. Season with salt, pepper and lemon.
2. Arrange lettuce on a plate. Drizzle with the dressing. Arrange radishes, turnips, chicken and pickled rhubarb on top of the lettuce. Drizzle with dressing again and add walnuts, a squeeze of lemon and season more salt and pepper.
Delicious, farm-fresh harvests are closer than you think.