Carriage House Salad Recipe
Butterhead lettuce with cucumber, pickled cherry tomato, house – cured pork belly lardon with a creamy buttermilk dill dressing.
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Salad Base
Begin by washing the butterhead lettuce thoroughly under cold water. Gently pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Tear the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
- 3
Add Pickled Cherry Tomatoes
Drain the pickled cherry tomatoes if they are in liquid. Add them to the salad bowl with the lettuce and cucumber.
- 4
Cook the Pork Belly
In a skillet over medium heat, cook the cured pork belly until it is crispy and golden brown, about 5-7 minutes. Remove from heat and allow to cool slightly before cutting it into small lardons. Sprinkle the lardons over the salad.
Dressing Preparation
- 5
Make the Dressing
In a mixing bowl, combine buttermilk, fresh dill, mayonnaise, minced garlic, lemon juice, salt, and black pepper. Whisk together until the mixture is smooth and well combined. Adjust the seasoning if necessary.
Assembly
- 6
Combine and Serve
Drizzle the creamy buttermilk dill dressing over the prepared salad. Toss gently to ensure all ingredients are well coated. Serve immediately in individual bowls or on a large platter.