Summer Greens With Basil Buttermilk Dressing Recipes

BUTTERMILK RANCH DRESSING WITH BIBB LETTUCE

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.

BASIL BUTTERMILK DRESSING

Steps:

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

BASIL BUTTERMILK DRESSING

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.

POTATO SALAD WITH BASIL-BUTTERMILK DRESSING

Steps:

• Combine first 3 ingredients in container of blender.
• Process until basil is finely chopped.
• Pour mixture into a small bowl.
• Add salt, garlic powder and freshly cracked black pepper.
• Place potatoes in a large Dutch oven.
• Cover with water and bring to a boil.
• Parially cover, reduce heat, and simmer 25 minutes until tender.
• Drain and let cool.
• Cut each potato in half crosswise, cut each half into 4 wedges.
• Place potato wedges in large bowl.
• Pour basil mixture over and add green onions.
• Toss gently to coat.
• Cover and chill for at least 2 hours.

BUTTERMILK BASIL SALAD DRESSING

Steps:

• In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.

BASIC BUTTERMILK SALAD DRESSING

Steps:

• Whisk together all ingredients. Refrigerate, covered, until serving.

SALAD WITH BUTTERMILK-BASIL DRESSING

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.

BUTTERMILK GREEN GODDESS DRESSING

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.

SUMMER GREENS WITH BASIL BUTTERMILK DRESSING

Steps:

• Cut cucumber into 1/8 inch slices and arrange on individual serving plates in an overlapping circle.
• Arrange salad greens in center of cucumber circle.
• Puree egg and mustard in a blender or food processor until smooth; while motor is running slowly add in oil.
• Add basil and process to form an emulsion.
• Add in vinegar, buttermilk, salt and pepper until incorporated.
• Drizzle each plate with dressing; garnish with raspberries and serve.