Buttermilk And Chive Salad Dressing Recipes

GARLIC CHIVE BUTTERMILK DRESSING

Steps:

• Finely chop the chives and dill and mince the garlic with a microplain or sharp knife.
• Combine the buttermilk, herbs, garlic, lemon juice salt and pepper in a small mixing bowl. Mix until combined.
• Taste and adjust seasoning as necessary then serve.

FRIED CHICKEN SALAD WITH BUTTERMILK-CHIVE DRESSING

Steps:

• For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
• In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
• Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
• Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
• Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
• For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
• On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
• In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.

GRILLED BUTTER LETTUCE WITH BUTTERMILK-CHIVE DRESSING

Steps:

• In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.) Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates. Lightly season the lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes. Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won't need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with salt and serve.

BUTTERMILK AND CHIVE SALAD DRESSING

Steps:

• In a small bowl, whisk together the buttermilk, mayonnaise, sugar, salt, pepper and chives; store in refrigerator until ready to use.

GRILLED ROMAINE WITH CHIVE-BUTTERMILK DRESSING

Steps:

• Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once., Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.

SMOKY ROASTED CHICKPEA SALAD WITH BUTTERMILK CHIVE DRESSING

Steps:

• Preheat oven to 400F and line a sheet pan with foil for easier cleanup.
• Add the chickpeas, broccoli, sugar snap peas. Evenly drizzle with olive oil, evenly sprinkle with smoked paprika, cumin, salt, pepper, and toss with your hands to combine.
• Bake for about 20 minutes, or until vegetables are as done as desired.
• While the chickpeas and vegetables bake, assemble the salad by adding the kale and tomatoes to a large bowl; set aside.
• To a medium bowl, add all ingredients and whisk to combine; taste for seasoning balance and add more salt, pepper, etc. if desired; set aside until necessary. If you prefer a thicker dressing, add more sour cream as desired.
• To the kale and tomatoes, add the chickpeas and vegetables after they're done baking. *(see note below)
• Add the dressing to taste and serve immediately.

BUTTERMILK CHIVE DRESSING

Steps:

• In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.

BASIC BUTTERMILK SALAD DRESSING

Steps:

• Whisk together all ingredients. Refrigerate, covered, until serving.