Summer Greens With Basil Buttermilk Dressing Recipes

SALAD WITH BUTTERMILK-BASIL DRESSING

Salad with Buttermilk-Basil Dressing image

Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in Maryville, Tenn. Add bacon and it's enough for a meal.

Provided by Julia Moskin

Categories salads and dressings, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

1/4 pound (1 stick) butter, melted and cooled, plus more for greasing pan
2 eggs
1 cup buttermilk
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping cup fresh basil leaves, loosely packed
1/4 cup flat-leaf parsley leaves, loosely packed
7 cloves garlic, peeled
1/2 cup buttermilk
1/4 cup sherry vinegar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
5 to 6 ounces salad greens, including a peppery type such as arugula, mizuna or frisée
1/2 cup shaved red onions
2 cups ripe cherry or grape tomatoes, halved
1/2 cup crumbled aged white Cheddar (optional)
1/2 cup cooked and crumbled thick-cut bacon (optional)

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.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 430 milligrams, Sugar 21 grams, TransFat 0 grams

CHERRY TOMATO SALAD WITH BUTTERMILK-BASIL DRESSING

Cherry Tomato Salad With Buttermilk-Basil Dressing image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 cups red and yellow cherry tomatoes, halved if large
Kosher salt and freshly ground pepper
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons thinly sliced fresh basil leaves
1 shallot, minced
2 cloves garlic, minced

Steps:

Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

Nutrition Facts : Calories 98 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 126 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 4 grams, Sugar 8 grams

BUTTERMILK BASIL SALAD DRESSING

Buttermilk Basil Salad Dressing image

My husband can't eat greasy or spicy foods, and non of us like mayonnaise, so I created this creamy dressing we all enjoy. It gets its pleasant flavor from fresh basil and Parmesan cheese. -Nancy Johnston of San Dimas, California

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 7

Ingredients

1 cup buttermilk
1 cup reduced-fat sour cream
1/4 cup plus 2 teaspoons grated Parmesan cheese
3 tablespoons minced fresh basil
1 teaspoon onion salt
2 garlic cloves, minced
Torn mixed salad greens

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.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 173mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

BASIL BUTTERMILK DRESSING

Basil Buttermilk Dressing image

Categories Milk/Cream Dairy Herb No-Cook Quick & Easy Salad Dressing Basil Summer Gourmet

Yield Makes about 1 cup, or 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 small garlic clove
Rounded 1/4 teaspoon salt
2/3 cup well-shaken buttermilk
1/3 cup mayonnaise
2 tablespoons finely chopped fresh basil

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.

BASIL BUTTERMILK SALAD DRESSING

Basil Buttermilk Salad Dressing image

This is tangy and tastes great on simple green salads. You could also use it as a dip. Makes great use of fresh garden basil. Adapated from Gourmet. Chill time is cook time.

Provided by Hey Jude

Categories Salad Dressings

Time 1h5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 clove garlic
1/4 teaspoon salt
2/3 cup buttermilk, shaken up well
1/3 cup mayonnaise
2 tablespoons finely chopped fresh basil

Steps:

Mince garlic and mash to a paste with the salt (I used a mortar and pestle).
Whisk together buttermilk, mayo, basil and garlic paste in a small bowl; chill, covered, 1 hour to allow flavors to develop.

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