Little Gem Salad With Buttermilk Dressing Fresh Herbs Recipes

LITTLE GEM SALAD

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Still whisking constantly, slowly drizzle in both oils and continue to whisk until the dressing is completely emulsified. (Alternatively, place all the vinaigrette ingredients in a small jar, screw on the lid, and shake until completely emulsified.)
• In a large bowl, gently toss the lettuce, parsley, dill, radishes, shallot, chives, and walnuts.
• Drizzle the salad greens with the walnut vinaigrette and gently toss again. Season with salt and pepper and toss one last time, making sure each leaf is coated with the vinaigrette. Taste and add more vinaigrette or salt and pepper, if needed. (If you have leftover vinaigrette, you can refrigerate it in a lidded jar for up to several days.)
• Transfer the salad to a large platter or serving bowl. Using a vegetable peeler, shave strips of ricotta salata over the top. Finish, if desired, with a drizzle of walnut oil. Serve immediately.

CHOPPED SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
• Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.

BUTTERMILK-HERB DRESSING

Steps:

• Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

LITTLE GEM SALAD WITH BUTTERMILK CHAAS

Steps:

• Pour buttermilk into a measuring glass or small bowl. Heat oil in a small saucepan or skillet over medium-high until shimmering. Add chiles, curry leaves, cumin seeds, and brown mustard seeds one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 10 seconds (take care as oil will splatter!). Quickly pour spice oil into buttermilk; stir to combine. Taste chaas dressing and season with salt.
• Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
• Soak radishes in a bowl of ice water until they curl, about 10 minutes. Drain and pat dry.
• Toss half of the radishes in a large bowl with lettuce, cucumber, peas, mint, and cilantro. Drizzle in dressing; toss to coat. Taste salad and season with salt if needed. Top with remaining radishes.

LITTLE GEMS SALAD WITH AVOCADO GREEN GODDESS DRESSING RECIPE

Steps:

• Make The Green Goddes Dressing: Combine everything except the radishes, carrots, pepitas, and lettuce in a mini food processor and mix until smooth and well combined. Stir in 1/4 water to mellow the flavors and loosen the dressing; set aside at least 10 minutes for flavors to develop.
• Assemble The Salad: Slice the radishes and carrots into paper thin slices using a very sharp knife or a mandolin. To serve, divide lettuce among serving plates, top with radishes, carrots, and pepitas and top with a drizzle of the salad dressing.

LITTLE GEM SALAD WITH BUTTERMILK DRESSING & FRESH HERBS

Steps:

• In a large bowl, toss all the ingredients until the salad is evenly coated in dressing. (Note that total of each herb is 1/4 cup plus 2 tablespoons.)