Layered Lettuce Salad
1 large head romaine lettuce
1/2 medium head bok choy
1/2 medium head Chinese cabbage
2 C. pea shoots, cut in 1 in. pieces
1 small kohlrabi, peeled and cut in matchsick pieces
10 - 12 radishes, thinly sliced
Wash all ingredients and cut root end off the lettuce, bok choy, and Chinese cabbage. If you have a salad spinner, use it to dry the greens, including the pea shoots. Chop the lettuce into bite size pieces, and the bok choy into slightly smaller strips, especially the stems, which need to be a slightly smaller size. Layer in a large bowl and serve with dressings on the side. Shredded cheese and crumbled bacon or pepperoni pieces are optional, but very good on top.
1 large clove garlic, minced
1/2 tsp sea salt
1 c. plain yogurt
1/2 c. chive sour cream
1/2 c. buttermilk
1/4 c. chopped parsley
2 tbsp. chopped fresh dill - or 1 tbsp. dried dill
1/2 tsp white vinegar - or you can use dill pickle juice!
1/2 tsp pepper
Sprinkle the salt over the garlic and mash it together until it becomes a paste. Add all dressing ingredients to bowl, mix thoroughly, and chill for 3 hours to let the flavors blend. Thin with milk or half & half if needed.