Little Gem Salad With Buttermilk Dressing Fresh Herbs Food

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.

LITTLE GEM SALAD WITH BUTTERMILK CHAAS

Steps:

• Pour buttermilk into a measuring glass or small bowl. Heat oil in a small saucepan or skillet over medium-high until shimmering. Add chiles, curry leaves, cumin seeds, and brown mustard seeds one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 10 seconds (take care as oil will splatter!). Quickly pour spice oil into buttermilk; stir to combine. Taste chaas dressing and season with salt.
• Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
• Soak radishes in a bowl of ice water until they curl, about 10 minutes. Drain and pat dry.
• Toss half of the radishes in a large bowl with lettuce, cucumber, peas, mint, and cilantro. Drizzle in dressing; toss to coat. Taste salad and season with salt if needed. Top with remaining radishes.

GRILLED LITTLE GEMS WITH CHERRY TOMATOES, NECTARINES, AND CREAMY DILL DRESSING RECIPE

Steps:

• To make the dressing: In a food processor, combine the buttermilk, mayonnaise, mustard, lemon juice, garlic, dill, green onions, salt, and pepper and pulse until the dressing is smooth. Transfer to a tall 8-ounce Mason jar and refrigerate.
• Prepare a campfire and fit it with a grill grate. Remove the dressing from the cooler and let it come to room temperature.
• To make the salad: Once the flames die down, heat a 12-inch cast-iron skillet on the grate until hot but not smoking and roast the cherry tomatoes until blistered, about 3 minutes. Remove the tomatoes from the heat and grill the corn directly on the campfire grate, then cut the kernels from the cobs. Halve the nectarine and lightly grill it cut-side down on the campfire grate, then cut each half into 8 slices (for 16 slices total).
• Cut the lettuces in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt and pepper. Grill on the campfire grate until soft and slightly singed, about 3 minutes per side. Plate the lettuce halves on a platter and drizzle with the dressing (give it a good shake first). Sprinkle the corn, tomatoes, and nectarine slices evenly over the top and serve with extra dressing on the side.

LITTLE GEM SALAD WITH BUTTERMILK DRESSING & FRESH HERBS

Steps:

• In a large bowl, toss all the ingredients until the salad is evenly coated in dressing. (Note that total of each herb is 1/4 cup plus 2 tablespoons.)