Food & Cooking Recipes Breakfast & Brunch Recipes Mary Quite Contrary Garden Salad 3.5 (11) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 30 mins Servings: 10 It's evident how Mary's garden grows when you taste this salad, which has a mix of tender lettuces and an herb-filled buttermilkdressing made with fresh parsley, dill, and mint. Ingredients 4 cups brioche, cut into ¼-inch cubes ⅓ cup low-fat buttermilk 3 tablespoons sour cream 3 tablespoons champagne vinegar 1 teaspoon sugar Coarse salt ¼ cup extra-virgin olive oil ¼ cup finely grated Parmesan cheese (1 ounce) 3 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh mint 2 heads Bibb lettuce, torn into pieces 7 ounces mache Directions Preheat oven to 350 degrees. Toast brioche cubes on a baking sheet untilgolden, 5 to 6 minutes. Let cool. Meanwhile, whisk together buttermilk, sour cream, vinegar, sugar, and 1/2 teaspoon salt in a large bowl. Gradually whisk in oil, then cheese and herbs. Add lettuces, and toss to combine. Garnish with brioche croutons. Cook's Notes Croutons can be stored in an airtight container at room temperature for up to 1 day. Print