Simple Green Salad With Buttermilk Herb Dressing From 'The Nourished Kitchen'

• 8 cups loosely packed mesclun greens
• 6 carrots, peeled and sliced into 1/8-inch-thick rounds
• 6 radishes, trimmed and sliced into 1/8-inch-thick rounds
• 1 small red onion, sliced paper thin
• 1 hard-cooked egg, peeled and thinly sliced
•  
• 1 egg yolk
• 1 tablespoon apple cider vinegar
• 1/4 cup buttermilk
• 1 clove garlic, finely minced
• 2 tablespoons finely snipped chives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon chopped fresh chervil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon finely ground unrefined sea salt
• 1/2 cup extra-virgin olive oil

1. Arrange the greens on a serving platter, and top them with the carrots, radishes, red onion, and egg.
2. Drop the egg yolk into a mixing bowl. Pour in the apple cider vinegar and buttermilk, whisking well. Drop in the garlic, herbs, pepper, and salt and continue whisking. Very slowly, drizzle the olive oil into the bowl as you continue to whisk the dressing vigorously, until the liquid thickens very slightly. Spoon over the greens and vegetables, tossing lightly to coat.

carrots, radishes, red onion, egg, nbsp, egg yolk, apple cider vinegar, buttermilk, clove garlic, chives, flatleaf, dill, chervil, freshly ground black pepper, salt, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2014/06/simple-green-salad-with-buttermilk-herb-dress.html (may not work)