Salad with Buttermilk-Basil Dressing Recipe

Name: Salad with Buttermilk-Basil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅔ 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 frisee; 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)

Servings: persons

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
⅔ 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 frisee
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)

1
Make corn bread: Heat oven to 350.
2
Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
3
In a bowl, whisk together melted butter, eggs and buttermilk.
4
In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
5
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.
6
Let cool in pan at least 30 minutes or up to 1 day.
7
Heat oven to 400 degrees.
8
Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
9
Make dressing: In a blender, combine all ingredients and puree until smooth and emulsified.
10
Refrigerate until ready to serve, up to 1 day.
11
Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing.
12
Taste and add more dressing if needed.
13
Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.

1622

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 pound (1 stick) butter, melted and cooled, plus more for greasing pan, 2 eggs, 1 cup buttermilk, 1 cup yellow cornmeal, and more.

Yes, Salad with Buttermilk-Basil Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad with Buttermilk-Basil Dressing

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