Big Green Salad with Cherry Tomatoes and Buttermilk Dressing
This dressing is so easy and flavorful, with lots of tang as well as creaminess. Dress your greens just before serving, to avoid that limp and soggy salad sadness.
Recipe information
Yield
serves 4 to 6
Ingredients
DRESSING
1 clove garlic, finely chopped
1 teaspoon apple-cider vinegar
1 tablespoon honey
Juice of 1 lemon
1/3 cup buttermilk, well shaken
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
2 large heads butter lettuce,leaves torn
2 cups cherry tomatoes, halved
Preparation
Step 1
Whisk together the garlic, apple-cider vinegar, honey, lemon juice, buttermilk, mayonnaise, parsley, salt, and pepper in a small bowl. If you have time, cover the bowl with plastic wrap and chill in the fridge for 1 hour before serving.
Step 2
Put the lettuce and cherry tomatoes in a large serving bowl. Toss with the dressing, and season with salt and pepper. Serve immediately.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
