Shaved Carrot Salad with Buttermilk Herb Dressing

I'll be the first to lament the lack of salad in the winter. Yes, you can find lettuce and greenery in all the stores, but they seem to be coming from Mexico, California, etc., and I'm trying hard this year to buy and eat what makes sense locally. If you are lucky enough to live in California, you have my blessing. Saladify your life as you see fit.
I've been majorly craving spring greens, though, and have bought a variety of both local and from-far-away greens and have been bitterly disappointed. Turns out things grown in greenhouses hundreds of miles away are lacking in flavor or storage capability. Surprising? No.
The most important thing to note here is this: it's cold, it's January, and spring mix doesn't taste good because it doesn't make sense. You may not share that sentiment, but what makes much more sense is this: storage crops, root vegetables, preserved meats, pickles. You coming along for this? I hope so.



Buttermilk dressing has been around a long time. German or eastern European most likely, it's an amazing use for natural buttermilk. Which I happened to have a large glass of after making butter earlier this week (post to come on that amazing recipe!). Natural buttermilk is sweeter and thinner than storebought cultured buttermilk, but both can be delicious in this type of dressing.
Please don't consider it my attempt to replicate ranch dressing: while they both share a few similar flavors, I assure you, this is a more fresh-tasting, lighter, much more beautiful product!
A couple notes: if you happen to also have cilantro, green onions, chives, or fresh basil around, throw some of those fresh herbs in (with reason). I also felt the flavors developed after sitting for about a day, so make ahead if you can.
Tools recommended: nothing out of the ordinary.

Buttermilk Herb Dressing

Recipe by Cowen Park Kitchen

A light and tangy, herbed dressing for summer or winter salads alike.

Ingredients

• 1/4 c. natural, cultured buttermilk
• 1/4 c. medium or full-fat plain Greek yogurt
• 1 T. fresh chopped parsley
• 1 t. fresh chopped dill
• 1/2 t. celery salt
• 1/4 t. ground yellow mustard
• 1/4 t. ground onion/onion powder
• dash red pepper flakes, Tabasco, or chile sauce
• generous squeeze lemon
• several grinds fresh pepper

Method

1. Combine yogurt and buttermilk in small jar and whisk together.
2. Add rest of seasonings.
3. Taste and adjust for flavor.
4. Dress carrots or other thinly cut vegetable lightly and add more black pepper over top if desired.