Best Greens With Buttermilk Dressing Recipes

MEDLEY OF GREENS WITH BUTTERMILK DRESSING

Steps:

• For the Salad:
• In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
• Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
• For the Dressing:
• Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)

GREENS WITH PICKLED CRANBERRIES AND BUTTERMILK DRESSING

Steps:

• Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
• Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
• Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
• Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.

PEACHES AND GREENS WITH BUTTERMILK DRESSING

Steps:

• Microwave limes for about 30 seconds to release essential oils, and set until cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, cilantro, garlic, mayonnaise, and mascarpone cheese, and blend together until a smooth paste has formed. At this point, the limes should be cool enough to handle. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed.
• Melt the oil and butter in a saute pan over medium heat and saute the peaches lightly. Set aside to cool.
• Bang the core part of the head of lettuce on a hard surface and twist it to remove), cut into 1-inch pieces, rinsed and dried with a salad spinner. To make the bite sized pieces, cut the head of lettuce in half then with flat sides against cutting board, cut into 1-inch strips lengthwise and then 1-inch squares crosswise.
• Toss together iceberg lettuce, romaine lettuce, fresh ginger, and cucumbers. Fold in tomato wedges and cooled peaches, and crumble in blue cheese. Transfer to serving dishes and serve with buttermilk dressing on the side.

GREENS WITH FRIED OYSTERS AND BUTTERMILK DRESSING

Steps:

• Place egg, Pernod, if using, garlic, mustard, and lemon juice in the bowl of a food processor; season with salt and pepper. With the motor running, slowly add oil and process until an emulsion is formed. Add buttermilk, green onions, and 1/2 cup cheese; pulse to combine. Keep refrigerated until ready to use, up to 1 day.
• Place greens in a large bowl; sprinkle with cheese and season with salt and pepper. Add enough dressing to just coat; toss to combine. Divide greens evenly between 4 plates; top with fried oysters. Sprinkle with cheese and drizzle with more dressing, if desired. Serve immediately.

GREEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Puree 2 scallions, 1/2 garlic clove, 1/4 cup each buttermilk and plain yogurt, 2 teaspoons rice vinegar and 1/4 teaspoon each sugar and salt in a blender. Toss 2 heads butter lettuce, 1/2 cup shredded carrots, some fresh cilantro and parsley, and the dressing in a large bowl; season with salt and pepper.