Fennelparmesan Fritters With Greens In Buttermilkbacon Dressing Recipes

GREEN BEANS WITH WARM BACON VINAIGRETTE

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

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.

TENDER ZUCCHINI FRITTERS WITH GREEN GODDESS DRESSING

Steps:

• Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
• Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
• Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
• Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside.

TENDER ZUCCHINI FRITTERS WITH GREEN GODDESS DRESSING

Steps:

• DRESSING.
• Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD Can be made 1 day ahead. Keep chilled.
• FRITTERS.
• Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
• Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
• Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Saute until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
• Place mache in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mache salad. Serve fritters, passing remaining dressing alongside.

PARMESAN-BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected.
• Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.

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.