Supper Salad with Buttermilk Parmesan Dressing

Most salad dressings that you buy at the grocery store suckity-suck.  There.  I said it.

They use shitty olive oil and grimy, flavorless herbs and gobs of salt, and if you’re buying a creamy dressing like ranch or bleu cheese…Well. Let’s just think about that one, people. Creamy dressing=Dairy.  Dairy products are per-ish-a-ble. So why, pray tell, can Hidden Valley Ranch and Kraft “Blue” Cheese dressing sit on the store shelves until, I don’t know, the Apocalypse? It gives me the willies just thinking about what’s in there.

Now, don’t think I’m a complete snob. There are some salad dressings at the grocery store that I’ll pick up, namely Brianna’s Red Blush Wine Vinaigrette and Newman’s Own Italian. Those are welcome guests in my refrigerator. But creamy dressings at the grocery store. Ummm, no.

Actually, come to think of it, I don’t really eat creamy dressing. It’s not that I don’t like it–I do–but I just kind of feel like if I’m going to have bleu cheese in my salad, I’m gonna crumble a shitload of Maytag over the sucker and call it a day.

But look, readers! I made some! Homemade creamy goodness! And it is good.

I decided to make this dressing because it had two of my favorite things in it: Parmeggiano-Reggiano cheese and cracked pepper. Who doesn’t love those things, even though the good Parm-Reg is over 20 bucks a pound at the local grocery store?  The good cheese is always worth it, don’t you think?

Fear not, those on a budget, because you only need a bit over 2 ounces of  Parm to make this dressing, and you’ll have some dressing left over. Maybe to dip some nice baby carrots into at midnight or gussy up one of those good August tomatoes.  Or drizzle over hot popcorn, but I don’t recommend that…it’s crack.  Your butt may not appreciate that.  Mine certainly didn’t. Luckily, there’s still time in the season for more salad suppers.

No matter what you decide to use it for, I think you’ll be happy. If you are using it on a plain salad (unlike the herb-infused salad I used it on), I’d recommend adding about 1/4 cup chopped basil, or chive, or parsley to the dressing, just for flair.  If you  love fresh dill* (I don’t), you can add a couple of tablespoons of that, if you want a more Ranch-style flavor.

This salad, chock-full of fragrant herbs and buttery lettuce and crunchy nuts and salty ham is a delight. It’s a salad both your mouth and backside will love.  I can even justify the mayonnaise in this recipe because parsley and garden herbs are wonderful digestifs, and avocados are Nature’s Laxative, so I call it good medicine.

Let’s squeeze a few more salads out of summer, shall we?

Fresh Herb Summer Salad with Buttermilk Parmesan Dressing

dressing recipe adapted from Everyday Food

serves 4 for lunch or a light supper

For Dressing:

1 cup lowfat buttermilk

1/4 cup sour cream

1/4 cup plain Greek yogurt

1/4 cup mayonnaise

1 clove garlic, finely minced

2/3 cup ( 2 0unces) freshly grated Parmeggiano-Reggiano cheese, plus more for garnish

1 teaspoon freshly ground coarse black pepper (I used a peppercorn mix of black, white, red and pink)

salt to taste

Combine all ingredients in a bowl, whisking well to mix.  Chill.

For Salad:

1 large or two small heads butter lettuce, washed, spun dry and torn (about 8 ounces)

1 cup fresh herbs, washed and roughly chopped (I used chive, basil and parsley, but you can use any mix you’ve got on hand–a little tarragon or chervil would be nice, too)

1/3 cup sliced English cucumber

12-16 slices Virginia ham, thinly sliced (I like Boar’s Head)

1-2  avocados, diced or sliced or halved or however you like them

1/4 cup toasted walnuts**, chopped (or any nut of choice)

Assembly:

Toss the butter lettuce, herbs and cucumber together. Arrange on individual plates or a large platter. Place sliced ham alongside, top with avocado (if using), and drizzle with the salad dressing. Top with toasted nuts and additional Parmesan shavings.

*Yet another personal oddity. Why don’t I like fresh dill? I adore dill pickles, so that makes no sense.  Fresh dill makes my nose tingle–not in a good way.

**I know toasting nuts sounds like and extra step and a little fussy, but if you toast them, you can use fewer nuts with better flavor. It’s a good deal.

Reader Question: Are there any pre-made salad dressings that you love? I’m curious. I won’t judge, I promise. I’m just nosy. Also, are there any salad dressings you’d like homemade versions of to appear in this space? I’m looking for inspiration while the veggies are still good!

Tagged as: creamy salad dressings, healthier salad dressing recipes, pre-made salad dressing sucks, summer salads