Medley Of Greens With Buttermilk Dressing Food

BUTTERMILK GREEN GODDESS DRESSING

Steps:

• In 3-cup or larger jar with tight-fitting lid, place all ingredients. Seal jar; shake vigorously until ingredients are well combined.
• Pour dressing over your favorite salad. Store in refrigerator up to 1 week.

BUTTERMILK GREEN GODDESS DRESSING

Steps:

• In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

BUTTERMILK DRESSING

Steps:

• In a medium bowl, combine all ingredients and whisk until well blended.
• Taste and adjust seasonings, if desired.
• Refrigerate and chill for several hours before using.

GREEN SALAD WITH BUTTERMILK DRESSING

Steps:

• In a small bowl, whisk together sour cream, buttermilk, vinegar, honey, and scallion. Season with salt and pepper. In a large bowl, combine arugula, endive, and apples. Toss with dressing; serve immediately.

CREAMY BUTTERMILK SALAD DRESSING

Steps:

• In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth. , Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

BASIC BUTTERMILK SALAD DRESSING

Steps:

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

BUTTERMILK DRESSING WITH HERBS & GREEN PEPPER

Steps:

• Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended.
• Blend in remaining ingredients.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
• Correct seasoning and allow to come to cool room temperature before serving.

HONEY-MUSTARD STEAMED GREEN MEDLEY

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

FRIED GREEN TOMATOES WITH BUTTERMILK GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
• Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.
• Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
• One at a time, dip the tomato slices first in the buttermilk mixture and then in the flour mixture to coat both sides, shaking off any excess. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crispy before flipping them over only once; if you flip them any more, the coating will fall off.)
• Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining tomato slices.
• Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.