Buttermilk-Dressed Spring Greens

Active Time: N/ATotal Time30 MIN
Yield: Serves : 8

Chef Eli Dahlin of Dame in Portland, Oregon, blends full-fat cottage cheese into this supereasy buttermilk dressing to add body and a luxurious creaminess.Slideshow: More Salad Recipes


  • 1 cup buttermilk

  • 1/2 cup cottage cheese (4% milk fat)

  • 2 tablespoons red wine vinegar

  • 1 teaspoons Dijon mustard

  • 1 teaspoon minced shallot

  • 3 tablespoons finely chopped tarragon
  • Kosher salt
  • Pepper

  • 1 medium head of red leaf lettuce, torn 

  • 2 heads of Boston lettuce, torn
  • 1 cup smoked almonds (5 ounces), chopped 

How to Make It

Step 1    

In a blender, puree the buttermilk with the cottage cheese, vinegar, Dijon and 
shallot until smooth. Scrape the dressing into a small bowl and stir in the tarragon; season with salt and pepper.

Step 2    

In a serving bowl, toss the lettuces with some of the dressing. Garnish with the almonds and serve, passing the remaining dressing at the table.

Make Ahead

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