SOUTHERN BUTTERMILK SALAD DRESSING
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
Provided by Mark Bittman And Sam Sifton
Categories easy, quick, salads and dressings
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams
BLT SALAD WITH BUTTERMILK-PARMESAN DRESSING AND BUTTERY CROUTONS
Turn a deconstructed BLT into a salad! Tip: bake the croutons and bacon together on the same baking sheet.
Provided by Southern Living Test Kitchen
Time 20m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.
- Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
- Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.
GARLIC AND HERB BUTTERMILK DRESSING
Steps:
- In a medium size mixing bowl, whisk together buttermilk and mayonnaise. Add remaining ingredients and seasonings. Continue to whisk the mixture until the ingredients are fully incorporated and no lumps remain.
- Pour into an airtight container and chill for at least 4 hours before serving. Store chilled for up to 5 days.
Nutrition Facts : ServingSize 1 batch, Carbohydrate 27 g, Protein 5 g, Fat 41 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 3706 mg, Fiber 1 g, Sugar 15 g, Calories 498 kcal, UnsaturatedFat 31 g
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