You can use cantaloupe, honeydew, or a mixture of different melons. Watermelon works best on its own, though – its consistency doesn’t jive with other kinds of melons.
For a more adult beverage, try spiking this with tequila or vodka!
Radicchio, frisée, escarole and endive: the chicories are here! Highlight one in your salad or mix them all for a colorful winter explosion. Just make sure you use a sturdy and slightly bitter green because it needs to stand up to the intense dressing. I like to keep the leaves whole because they are so beautiful but feel free to tear or cut them into any size you like. This recipe will make more dressing than you need but it’s nice to have a little on the side in a pitcher in case people want more. And, of course, leftover salad dressing equals another meal. The buttermilk and the yogurt add a zing and creaminess to the dressing without being too heavy. If you serve this salad with pâté and charcuterie, you have a complete winter meal. (Tip: spread pâté on the dressing-drenched croutons.)
Follow Phyllis Grant at @dashandbella