What You'll Need
1 cup buttermilk
1/4 cup apple cider vinegar
1/4 cup olive oil
2 cloves garlic, finely minced
1/4 cup fresh chives, finely minced
1/4 cup fresh dill, finely minced
1 tsp salt
1 cup White Sonora Berries
5 radishes, thinly sliced
1 medium cucumber, chopped
1 fennel head, thinly sliced
- Place 1 cup of White Sonora Berries in a medium saucepan, cover in 3 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes or until the berries are softened and plump but still chewy. Strain and set aside to cool. (Cooked berries can be store in the fridge for up to a week in their cooking liquid.)
- Whisk together the dressing ingredients.
- Combine the garlic, dill and chives with the dressing.
- Thinly slice the radishes, cucumber and fennel and toss with the cooked berries. Then, pour the buttermilk dressing over the salad.
- Serve chilled.
Makes 2 large bowls.