Buttermilk Herb Vinaigrette Food

SOUTHERN BUTTERMILK SALAD DRESSING

Steps:

• Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

BUTTERMILK-HERB DRESSING

Steps:

• Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

LEMON HERB BUTTERMILK DRESSING

Steps:

• Combine buttermilk and mayonnaise in a medium bowl. Whisk to combine.
• Stir in lemon zest and juice. Add garlic and herbs and stir to combine. Add salt and pepper.
• Chill one hour to thicken before serving.

BUTTER LETTUCE AND HERB SALAD

Steps:

• In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
• Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
• While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

BUTTERMILK-HERB VINAIGRETTE

Steps:

• Whisk together buttermilk, vinegar, salt, and pepper in a bowl to combine. Slowly whisk in oil and herbs.

BUTTERMILK HERB VINAIGRETTE

Steps:

• Whisk together 1/4 cup buttermilk, 2 tablespoons whitewine vinegar, 1/2 teaspoon coarse salt, and 1/4 teaspoon freshly ground pepper in a bowl to combine, then slowly whisk in 2 tablespoons extra-virgin olive oil. Add 1/4 cup chopped fresh herbs, such as chives, tarragon, or dill, and 1/2 teaspoon chopped fresh herbs such as thyme, oregano, or marjoram

ASPARAGUS WITH MUSTARD-HERB VINAIGRETTE

Steps:

• Tie the asparagus together loosely in bundles of 4 or 5. Place the bundles in salted boiling water and blanch until the asparagus are bright green and tender-crisp, 1 to 2 minutes. Remove, drain, and place into a bowl of ice water to stop the cooking process. Remove the asparagus from the ice bath and refrigerate until ready for use.
• To prepare the Mustard-Herb Vinaigrette, combine the vinegar, mustard, herbs, shallots, and garlic in a large mixing bowl. Gradually, whisk in the oil until well blended. Adjust seasonings with salt, sugar, and pepper to taste.
• Place the chilled asparagus in the vinaigrette and toss until well coated. Keep chilled until ready for service.