I do have a recipe for a salad, this one from “Pulp: A Practical Guide to Cooking with Fruit” by Abra Berens. I love that the only dressing is buttermilk. Could it be more simple? Helps that I love buttermilk! Berens includes fennel, but I’d substitute radishes and green onions if I wanted to stick with what’s in the box. The grapes are just a nice addition to a salad, but you’re right, we’ll never see those in a Georgia produce box.
Ingredients:
1 to 2 heads butter or other wide-leaf lettuce, core removed and leaves left whole Salt and freshly ground black pepper 1 cup grapes, any variety, halved and seeds removed, if necessary 1 cup walnuts, toasted 1 head fennel, thinly shaved and stored in acidulated water 1 cup buttermilk
Preparation:
On a large serving platter or individual plates, lay out a single layer of lettuce leaves. Season with salt and black pepper. Scatter a handful of the grapes and walnuts evenly over the lettuce leaves. Add a few pieces of shaved fennel, patted dry if stored in water.
Drizzle a bit of the buttermilk all over.
Repeat until all of the ingredients are gone and serve.