Dill Buttermilk Salad

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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:

  • garlic cloves, peeled
  • scallions, white and green parts minced
  • 1/4 cup dill, stems removed
  • 6 basil leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 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

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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.

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