Best Buttermilk Bacon Dressing Recipes

CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON

Steps:

• For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
• For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
• Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
• For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
• When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
• Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

COBB SALAD AND BACON BUTTERMILK DRESSING

Steps:

• Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
• Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.

BACON BUTTERMILK DRESSING FOR SPINACH SALAD

Steps:

• Saute the bacon until crisp and drain on paper towels. Set aside.
• Mix together the remaining ingredients, then add the bacon.
• Refrigerate at least an hour or up to 8 hours, stirring before serving.

SPINACH SALAD W/ BACON & BUTTERMILK DRESSING

Steps:

• 1. In a large skillet over medium heat, fry the bacon; drain, cool, and then crumble into large pieces.
• 2. To make croutons, toss baguette with oil and season with salt and pepper. Spread evenly on a baking sheet and bake in a preheated 375º oven until golden brown, tossing halfway through, 15 to 20 minutes.
• 3. In a small bowl, whisk together buttermilk, yogurt, vinegar, herbs; season with salt and pepper.
• 4. Mix together baby spinach and chopped lettuce in a large salad bowl. Divide among 6 salad bowls, then top each with tomatoes, croutons, and bacon. Drizzle dressing over the top.

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING

Steps:

• Preheat the oven to 275°F
• Prepare a bowl of ice water.
• In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
• Using a slotted spoon, transfer the tomatoes to the ice water to cool.
• Drain and peel the tomatoes, pat dry and halve crosswise.
• Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
• Sprinkle with the chopped thyme and season with salt and pepper.
• Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
• Transfer the tomatoes to a plate and let cool.
• Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
• Let the croutons cool.
• In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
• Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
• Refrigerate until chilled.
• In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
• Transfer to paper towels to drain.
• Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
• Scatter the croutons and bacon on top.
• Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

ICEBERG WITH SMOKED-BACON-AND-BUTTERMILK DRESSING

Steps:

• Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
• Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing.
• Sprinkle bacon over each wedge. Serve immediately.

FENNEL–PARMESAN FRITTERS WITH GREENS IN BUTTERMILK–BACON DRESSING

Steps:

• Make the dressing In a 10- to 12-inch heavy frying pan over medium heat, cook the bacon until crisp, stirring occasionally, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. In a medium bowl, whisk together the buttermilk, mayonnaise, garlic, scallion, 1/2 tsp. salt and 1/2 tsp. pepper. Whisk in the bacon. Cover and chill for at least 1 hour and up to 8 hours. Make the fritters Bring 5 cups of water to a boil in a 3-quart saucepan. Add 1 tsp. of salt. Using the large holes of a box grater, coarsely grate the fennel. Add the fennel to the boiling water and cook for 2 minutes. Drain in a fine mesh strainer and rinse under cold running water until completely cool. Using a large spoon, press out as much water as possible from the fennel while in the strainer, and then transfer to a plate lined with paper towels. Place another paper towel over the fennel and press to remove more excess water. Put the bread in a food processor and process until you have coarse crumbs (you should have about 2 cups). Transfer the crumbs to a large bowl. Add the fennel, Parmesan, eggs, garlic, and 1/4 tsp. pepper. Mix gently to combine. Heat the oil in a 12-inch cast-iron (or nonstick) skillet over medium heat until shimmering. Drop heaping tablespoonfuls of the batter into the oil. Press down lightly on the each fritter to form a 2-inch patty. Cook the fritters in batches until golden and crisp, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain briefly. Arrange the greens on six serving plates. Place 2 fritters over each and drizzle with some of the dressing. Serve immediately with the remaining dressing on the side.

SPINACH SALAD WITH BACON & BUTTERMILK DRESSING

Steps:

• Put the spinach in a large bowl. Sauté the bacon in a skillet until crisp. Drain on paper towels and set aside. In a mixing bowl, whisk all the other ingredients together; then add the bacon. Refrigerate, covered, for at least 1 hour before serving. Add some of the dressing to the spinach, according to taste, and toss. Serve immediately.

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING

Steps:

• Preheat oven to 275. Blanch tomatoes until skins loosen, 30 seconds. Cool, drain and peel. Halve crosswise. Arrange on baking sheet and drizzle with olive oil. Sprinkle with thyme and season with pepper. Roast for 2 1/2 hours or until tender and shrunken. Cool. Toast brioche cubes for 15 minutes. In small bowl, whisk mayonnaise, sour cream, and buttermilk until smooth. Add lemon juice, parsley, mint, 1 tbsp chives. Refrigerate. Cook bacon. Put each iceberg wedge on a plate with tomato half. Top with croutons, bacon, dressing, and remaining chives.

BACON BUTTERMILK DRESSING

Steps:

• Saute bacon in a skillet until crisp. Drain on paper towels. In a mixing bowl, whisk together remaining ingredients. Add bacon. Cover and refrigerate at least 1 hour. Makes 2 cups.
• I used this dressing for my wedge salad and it was amazing with the balsamic glaze drizzled on top. https://www.justapinch.com/recipes/salad/green-salad/the-dazzling-wedge-salad.html?p=1

BUTTERMILK BACON DRESSING

Steps:

• Cook bacon until crisp; set aside to cool. Crumble. In medium bowl, spoon 3 T. bacon fat. Add buttermilk, mayonnaise, mustard, chives, dill, salt, pepper and reserved bacon. Stir well. Store in refrigerator up to 9 days. Makes 2 cups.