This is a great dressing from one of my new favorite cookbooks. I tweaked it a bit. The champagne vinegar makes it very tangy, but if you prefer, you can use red wine vinegar or any other vinegar you have on hand. I used a mix of dried and fresh herbs, I used what I had. The chicken makes this salad a meal, but without it, would make a great side dish or appetizer.
It keeps for about a week in the fridge.
Garden Lettuces with Scallion-Buttermilk Dressing
Adapted from Real Cajun by Donald Link
This is a great dressing from one of my new favorite cookbooks. I tweeked it a bit. The champagne vinegar makes it very tangy, but if you prefer, you can use red wine vinegar or any other vinegar you have on hand. I used a mix of dried and fresh herbs, I used what I had. The chicken makes this salad a meal, but without it, would make a great side dish or appetizer.
½ cup scallions (both green and white parts)
½ cup well-shaken buttermilk
¼ cup sour cream
4 tablespoons mayonaise
4 tablespoons plain yogurt
2 tablespoons champagne vinegar
1 tablespoon fresh lemon juice
2 garlic cloves
1 tablespoon of thyme or ½ teaspoon dried thyme
1 tablespoon of basil or ½ teaspoon dried basil
1 tablespoon of oregano or ½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
Young lettuces
Cooked chicken, cut into pieces
Fresh radishes, trimmed and quartered
Cherry tomatoes, halved
Puree the scallions in a food processor, then add the remaining dressing ingredients and pulse until smooth. Alternatively, for a rougher-textured dressing, simply whisk the ingredients together in a large mixing bowl.
Toss the dressing with the lettuces, chicken, radishes and cherry tomoatoes.
Makes about 1 ¼ cups dressing, enough to serve 4 to 6
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