Best Lettuce With Buttermilk Dressing Recipes

Buttermilk Ranch Dressing with Bibb Lettuce image

Provided by Ina Garten

Time 1h10m

Yield 3 cups dressing

Number Of Ingredients 15

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup good mayonnaise
1/2 cup Greek-style yogurt, such as Fage Total
1/2 cup buttermilk, shaken
Salad greens for 6
3 small Bibb lettuces, cut in half through the core
2 large ripe tomatoes, thickly sliced
1 red onion, sliced

Steps:

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

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.

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing image

Provided by Katie Lee Biegel

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

Steps:

For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

Red-Leaf Lettuce and Watercress Salad with Buttermilk Dressing image

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup buttermilk
1/4 cup mayonnaise
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon English-style dry mustard, or to taste
1/4 teaspoon dried tarragon or to taste, crumbled
1 large head red-leaf lettuce, rinsed, spun dry, and torn into pieces
1 bunch watercress, coarse stems discarded and sprigs rinsed and spun dry
1/2 small red onion, sliced thin

Steps:

In a small bowl whisk together buttermilk, mayonnaise, garlic paste, mustard, tarragon, and salt and pepper to taste until smooth. In a large bowl toss lettuce, watercress, and onion with dressing.