Dill Buttermilk Salad

Leon’s Oyster Shop in Charleston is a favorite spot for fried chicken, oysters and if you get there in person be sure to sample their amazing appetizers and side dishes.  One of my favorite salads is a creamy dill buttermilk wedge salad which is the inspiration for this recipe.

Serves 8

The Salad 

• 2 heads of iceberg lettuce, cut into 1 1/2 inch slices
• 1 container cherry or small tomatoes, cut in half or whole if small
• 2 cups of Panko breadcrumbs that have been toasted on a dry pan over medium high heat until they are lightly browned
• 1/3 cup fresh dill, rough chopped

For the Dressing:

• 2 garlic cloves, peeled
• 6 scallions, white and green parts minced
• 1/4 cup dill, stems removed
• 6 basil leaves
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons Dijon mustard
• 3 tablespoons mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 cup buttermilk
• 2 tablespoons of sherry vinegar
• 1/2 cup 0% fat, Greek yogurt or sour cream
• Kosher salt and black pepper to taste

Making the dressing first

• Fit your food processor with the steel blade and add garlic and mince.  Then add the scallions, basil and dill and pulse until finely chopped
• Add the lemon juice, Dijon, mayonnaise, olive oil, buttermilk, yogurt and seasonings.  Pulse until fully blended and refrigerate for at least two hours.

Assemble the Salad

• Take the cold iceberg wedges and put them on a large tray like fallen dominos, drizzle a liberal amount of dressing, then sprinkle lots of toasted bread crumbs, finish with the tomatoes and dill.