Romaine and Radish Salad With Buttermilk Lemon Dressing

• 2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
• 1 cup thinly sliced radishes (about 1 bunch)
• 1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, pureed
• Salt to taste
• 1 tablespoon extra virgin olive oil
• 5 tablespoons buttermilk
• Freshly ground pepper

1. Combine the romaine, radishes and herbs in a large salad bowl.
2. Whisk together the lemon juice, garlic, salt, olive oil and buttermilk.
3. Just before serving, toss with the salad mix.
4. Add salt and freshly ground pepper to taste, toss again, and serve.

hearts of romaine, radishes, chives, freshly squeezed lemon juice, garlic, salt, extra virgin olive oil, buttermilk, freshly ground pepper

Taken from cooking.nytimes.com/recipes/12425 (may not work)