recipes / Mains

Spring Salad With Kefir ‘Ranch’ Dressing

When Redwood Hill Farm founder Jennifer Bice was asked to contribute a signature dish to America The Great Cookbook, a collection of recipes from America’s top chefs, artisan producers, and food heroes, this Spring Salad immediately came to mind. Simple, unfussy, and bursting with flavor, this salad captures everything she loves about spring in Sonoma County.

WHAT YOU'LL NEED

Marinated Feta (optional)

½ lb. Redwood Hill Farm goat milk feta

2 Tbsp. high-quality olive oil

1 Tbsp. grated Meyer lemon zest

Salt and freshly ground pepper

Kefir Dressing

¼ cup Redwood Hill Farm plain goat milk kefir

2 Tbsp. high-quality olive oil

1 Tbsp. fresh Meyer lemon juice

2 tsp. honey

Salt and freshly ground pepper

Spring Salad

½ cup pepitas

1 head red-leaf butter lettuce, torn

Handful of baby arugula

Handful of pea shoots

1 large watermelon radish, peeled and sliced

2 heirloom tomatoes, diced

Plain

INSTRUCTIONS

If using the Marinated Feta, cut the feta into small cubes and place it in a bowl with the olive oil. Sprinkle with the lemon zest and season with salt and pepper. Lightly mix and leave to marinate until the salad is ready.

For the Kefir Dressing, whisk the kefir, olive oil, lemon juice, and honey together in a bowl until pourable; season with salt and pepper and set aside.

For the Spring Salad, roast the raw pepitas in a small, dry frying pan over medium-high heat just until lightly browned or you hear light “popping.” Remove from the heat and set aside to cool.

In a large bowl, toss the red-leaf lettuce, arugula, pea shoots, watermelon radish, tomatoes, and roasted pepitas together. Drizzle with the dressing and sprinkle with the marinated feta, if using.

From America The Great Cookbook, edited by Joe Yonan

Spring Salad With Kefir ‘Ranch’ Dressing

WHAT YOU'LL NEED

INSTRUCTIONS

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