Summer Greens With Basil Buttermilk Dressing Recipes

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BASIL BUTTERMILK DRESSING



Basil Buttermilk Dressing image

Summer fresh basil is the star of this creamy Basil Buttermilk Dressing. This versatile homemade salad dressing is a wonderful choice for your summer salads.

Provided by Valerie Brunmeier

Categories     Condiment     Salad

Time 5m

Number Of Ingredients 9

⅔ cup buttermilk
⅓ cup mayonnaise
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 teaspoon minced garlic
¼ cup packed (roughly chopped basil leaves)
2 teaspoons white wine vinegar or champagne vinegar
1 teaspoon sugar
salt (to taste)

Steps:

  • Purée all ingredients in the bowl of a food processor or blender. Taste and add additional salt, if needed.

Nutrition Facts : ServingSize 2 tablespoons, Calories 152 kcal, Carbohydrate 4 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 262 mg, Fiber 1 g, Sugar 3 g

BASIL BUTTERMILK SALAD DRESSING



Basil Buttermilk Salad Dressing image

This is tangy and tastes great on simple green salads. You could also use it as a dip. Makes great use of fresh garden basil. Adapated from Gourmet. Chill time is cook time.

Provided by Hey Jude

Categories     Salad Dressings

Time 1h5m

Yield 1 cup

Number Of Ingredients 5

1 clove garlic
1/4 teaspoon salt
2/3 cup buttermilk, shaken up well
1/3 cup mayonnaise
2 tablespoons finely chopped fresh basil

Steps:

  • Mince garlic and mash to a paste with the salt (I used a mortar and pestle).
  • Whisk together buttermilk, mayo, basil and garlic paste in a small bowl; chill, covered, 1 hour to allow flavors to develop.

SALAD WITH BUTTERMILK-BASIL DRESSING



Salad with Buttermilk-Basil Dressing image

Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in Maryville, Tenn. Add bacon and it's enough for a meal.

Provided by Julia Moskin

Categories     salads and dressings, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1/4 pound (1 stick) butter, melted and cooled, plus more for greasing pan
2 eggs
1 cup buttermilk
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping cup fresh basil leaves, loosely packed
1/4 cup flat-leaf parsley leaves, loosely packed
7 cloves garlic, peeled
1/2 cup buttermilk
1/4 cup sherry vinegar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
5 to 6 ounces salad greens, including a peppery type such as arugula, mizuna or frisée
1/2 cup shaved red onions
2 cups ripe cherry or grape tomatoes, halved
1/2 cup crumbled aged white Cheddar (optional)
1/2 cup cooked and crumbled thick-cut bacon (optional)

Steps:

  • Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
  • In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
  • Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
  • Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
  • Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
  • Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
  • Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 430 milligrams, Sugar 21 grams, TransFat 0 grams

BUTTERMILK GREEN GODDESS DRESSING



Buttermilk Green Goddess Dressing image

A classic of the West Coast, this dressing was created in the 1920s by San Francisco's Palace Hotel in honor of a play by the same name. With buttermilk standing in for sour cream, my "Southern" version is light, tangy, and chock-full of green herbs. It's the quintessential spring and summer dressing, and because it's all about using the freshest herbs-whether dill, chervil, sorrel, or cilantro-I almost never make it the same way twice.

Yield makes about 1 cup

Number Of Ingredients 9

1/2 cup well-shaken buttermilk
1/4 cup your favorite or Homemade Mayonnaise (page 280)
1 small Kirby cucumber, peeled and chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 teaspoons Dijon mustard
Juice of 1/2 lime
4 or 5 fresh basil or celery leaves
Sea salt and freshly ground black pepper

Steps:

  • Place the buttermilk, mayonnaise, cucumber, chives, tarragon, mustard, lime juice, and basil in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to use, or for up to 1 week.
  • Think of this dressing as a backdrop for whatever herbs and light greens are in season. Herbs like dill, oregano, marjoram, thyme, and parsley add personality and flavor while spinach adds a pop of green; peppery arugula and watercress add delicate heat; and lemony sorrel is refreshingly tart. To make an even lighter version, substitute plain low-fat yogurt for the mayonnaise.

BASIL BUTTERMILK DRESSING



Basil Buttermilk Dressing image

Categories     Milk/Cream     Dairy     Herb     No-Cook     Quick & Easy     Salad Dressing     Basil     Summer     Gourmet

Yield Makes about 1 cup, or 4 to 6 servings

Number Of Ingredients 5

1 small garlic clove
Rounded 1/4 teaspoon salt
2/3 cup well-shaken buttermilk
1/3 cup mayonnaise
2 tablespoons finely chopped fresh basil

Steps:

  • Mince garlic and mash to a paste with salt using a large heavy knife.
  • Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop.

SUMMER LETTUCE SALAD WITH BUTTERMILK DRESSING



Summer Lettuce Salad with Buttermilk Dressing image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 cups packed green leaf lettuce (rinsed, crisped, and broken into pieces)
1 cup shelled fresh green peas, uncooked
Buttermilk dressing, recipe follows
2 tablespoons prepared mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon hot red pepper
1 cup buttermilk

Steps:

  • Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads.
  • Stir together the mustard, vinegar, brown sugar, salt, paprika, and red pepper in a pint jar with a tight-fitting lid. Add the buttermilk; cover and shake until combined.

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