Recipe | Chicory, bean, and lovage salad with buttermilk dressing

Imagine celery with a swagger and you’re pretty close to lovage. With darker leaves than its watery cousin, lovage has the most fantastic flavour that, while not immediately appealing, grows on you.

I served this with a pork chop.

Serves 2
A handful of trimmed green beans
A head of chicory
A few leaves of romaine or gem lettuce
A handful of lovage, roughly torn
A teaspoon Dijon mustard
A tablespoon of cider vinegar
2 tablespoons of olive oil
A tablespoon of buttermilk
Salt and pepper

– Bring a pan of salted water to a boil and add the trimmed beans. Simmer for two minutes, drain, and run under a cold tap for a minute to prevent further cooking.

– Tear the leaves into bitesized pieces – a vital and much overlooked aspect of salad preparation – and wash and dry thoroughly.

– Whisk the vinegar into the mustard before slowly whisking in the olive oil to emulsify, followed by the buttermilk. Season with salt and pepper, dress the salad and serve. With a pork chop. And potatoes.

With thanks to Wildly Different for their green beans suggestion, and everyone else who helped in this week’s Random Ingredient Generator game. Except Julia.

6 Comments

Filed under Recipes

6 responses to “Recipe | Chicory, bean, and lovage salad with buttermilk dressing

  1. Sounds good, and vegetarian too. Awesome.

  2. Celery with a swagger – brilliant.
    St John Bread and Wine had a lovely lovage salad with a selection of red and green tomatoes. That was rather wonderful.

  3. Nibbles

    Ooh I like the name of this dish, it’s kind of sensuall.

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