In the heat of summer I just crave salads, so you’re probably gonna see quite a few salads, or salad related posts…it’s inevitable. Don’t even try to fight it, just sit back and enjoy the ride!
When it’s super-hot outside, I’m all about a salad of crisp veggies and a cool, light dressing. Buttermilk Ranch Dressing is just that. True buttermilk dressing doesn’t have mayo or sour cream; it’s just buttermilk and lots of herbs. It’s definitely thinner than a bottled or mixed dressing, but it’s just a cool and refreshing dressing.
An added bonus to Buttermilk Ranch Dressing is that it’s low in fat, only about a gram of fat per serving. Don’t get scared off by the fact that it’s low-fat, it’s really herbaceous and full of flavor. I wouldn’t steer you wrong!
For me a salad also needs an element of crunch, so I made some summery Dill Croutons, which are perfect to serve with a green salad and Buttermilk Ranch Dressing, but would also be really tasty served with Gazpacho!
Just a reminder that if you haven’t done so already; today is the last day to enter the Anthropologie Summer Giveaway! I’ll announce the winner tomorrow (Wednesday).
Here’s what you do.
|This dressing is about the herbs, so add just 1/2 clove of garlic that has been smash into a paste.|
|Whisk in a bunch of tarragon, dill, and chives that have been finely chopped; also add a little salt and pepper.|
Refrigerate for at least 1/2 an hour.
|Spray or brush some good olive oil on baguette slices.|
|Grate some fresh cheese over the that; I like Pecorino Romano.|
|Turn the bread over. A nice little cheese crust will develope on the bottom...Yum!|
|Spray or brush the other side of the bread with oil, sprinkle the dill and a little salt & pepper, and more cheese.|
|Bake at 400 degrees until the croutons are toasty and golden, 8 to 10 minutes.|
|Serve Buttermilk Ranch Dressing and Dill Croutons over a crisp salad with tomatoes and sweet corn!|
BUTTERMILK RANCH DRESSING plus DILL CROUTONS
BUTTERMILK RANCH DRESSING
Makes 1 ¾ cups
1 ½ cups Buttermilk
½ clove Garlic, smashed to a paste
1 Tbsp. Fresh Tarragon, finely chopped
1 Tbsp. Fresh Dill, finely chopped
1 ½ Tbsp. Fresh Chives, finely chopped
¼ tsp. Salt
¼ tsp. Pepper
1. Mix all the ingredients in a medium bowl, using a whisk.
2. All the flavors to marry by putting the dressing covered, in the refrigerator for at least ½ hour.
Serve over a green salad, or sliced tomatoes. You may like to add blue cheese as well.
Note: Because of the fresh herbs, the dressing will only last about 3 days in the refrigerator.
Makes about 24 croutons
1 French Baguette
2 Tbsp. Olive oil
1/3 cup Pecorino Romano or Parmesan cheese, freshly grated
2 tsp. Fresh dill, finely chopped
¼ tsp. Salt
¼ tsp. Pepper
1. Pre heat oven to 400 degrees.
2. Slice the baguette on the diagonal a little more than ¼ inch thick and lay the bread slices on in a single layer on a sheet pan (or two depending on the size or your pan).
3. Spray or brush olive oil on one side of the bread, sprinkle cheese on it. Flip the bread over, and spray or brush olive oil on that side of the bread, sprinkle dill and salt & pepper on the top and sprinkle more cheese on top of that.
5. Bake until the croutons are golden, 8 to 10 minutes.
Serve with salad or soup.
You may also like:
|Nectarine (or Peach) and Feta Salad|