BUTTERMILK PARMESAN DRESSING RECIPES

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BUTTERMILK-PARMESAN RANCH DRESSING | SOUTHERN LIVING



Buttermilk-Parmesan Ranch Dressing | Southern Living image

This thick and creamy salad dressing doubles as a dip for chicken wings and crudités. If you've only had ranch dressing from a bottle, this recipe might change your life. Our easy homemade version takes no time at all to prepare in a food processor and has so much flavor thanks to the tangy buttermilk and fresh lemon juice, and vibrant fresh chives, scallions, and parsley. We added Parmesan to this version for an extra salty and savory touch. You can prepare Buttermilk-Parmesan Ranch up to two days in advance; store in an airtight container in the refrigerator.

Provided by Robby Melvin

Categories     Dips

Total Time 5 minutes

Yield 1 1/4 cups

Number Of Ingredients 9

1/2 cup mayonnaise
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/4 cup chopped scallions, green parts only
1/4 cup whole buttermilk
2 teaspoons fresh lemon juice (from 1 lemon)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Combine mayonnaise, Parmesan cheese, chopped scallions, buttermilk, fresh lemon juice, salt, and pepper in a food processor; process until smooth. Transfer to a serving bowl; stir in finely chopped fresh chives and finely chopped fresh flat-leaf parsley. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

BLT SALAD & BUTTERMILK-PARMESAN DRESSING & BUTTERY ...



BLT Salad & Buttermilk-Parmesan Dressing & Buttery ... image

Turn a deconstructed BLT into a salad! Tip: bake the croutons and bacon together on the same baking sheet.

Provided by Erin Merhar and Dawn Perry

Total Time 20 minutes

Yield Serves 6

Number Of Ingredients 16

2?½ cups cubed white bread
3 tablespoons butter, melted
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced shallot
¼ cup cider vinegar
½ cup buttermilk
¾ cup mayonnaise
½ cup grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
? teaspoon sugar
12 ounces romaine lettuce hearts, chopped
1?½ pounds assorted fresh tomatoes, sliced
6 slices cooked bacon, chopped
Flat-leaf parsley and torn basil leaves to garnish

Steps:

  • Preheat oven to 375°.
  • Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.
  • Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
  • Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.

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