This recipe uses a combination of full-fat cottage cheese pureed with buttermilk to get its creaminess instead of using mayonnaise. It was fresh and tasty. This dressing would work well with one of my favorite quick and light summertime meals of grilled chicken sliced over a cold salad. I made it when I was receiving an exorbitant amount of lettuce varieties in my CSA share. 😉
The recipe was adapted from Food and Wine, contributed by chef Eli Dahlin of Dame in Portland, Oregon. I used fresh CSA parsley instead of tarragon. I also increased the amount of minced shallots.
- 1 cup buttermilk
- 1/2 cup cottage cheese (4% milk fat)
- 2 tablespoons red wine vinegar
- 1 teaspoons Dijon mustard
- 1 small shallot , minced
- 3 tablespoons finely chopped tarragon or parsley
- coarse salt
- freshly ground black pepper
- 1 medium head of red leaf lettuce, torn
- 2 heads of Boston lettuce, torn (or any other combination of lettuce)
- sliced or cut tomatoes, cucumber, red bell pepper, avocado, or other vegetables, for topping, as desired
- crumbled feta cheese, for topping, optional
- In a blender, puree the buttermilk with the cottage cheese, vinegar, Dijon and shallot until smooth.
- Scrape the dressing into a small bowl or jar and stir (or shake) in the chopped herbs; season with salt and pepper to taste.
- In a serving bowl, toss the lettuces with some of the dressing and assorted toppings.
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