Icelandic Herb & Moss Salad with Buttermilk Dressing

Serves 12


For the dressing

2 cups buttermilk
1 teaspoon freshly squeezed lemon juice
1 garlic clove, peeled
1 sprig dill, finely chopped
¼ cup grapeseed oil
Salt and freshly ground black pepper to taste

For serving

A variety of Icelandic flowers, herbs and moss that could include purslane, wood sorrel, dill, Icelandic moss, violets, clover, chives, lovage, parsley, angelica, and chickweed.


For the dressing

In a blender, puree the buttermilk, lemon juice, garlic and dill while adding oil in a slow, steady stream until smooth. Season with salt and pepper and refrigerate until chilled.

For the salad

Pick the leaves and blossoms from their stems and gently chop the herbs into bite-size pieces.

To serve

Toss together the herbs, flowers and moss until incorporated. Season with salt and pepper and serve with the dressing on the side.