3 small bibb lettuces cut in half through the core
1 teaspoon pepper black freshly ground
0.5 cup buttermilk
5.5 tablespoons dijon mustard
0.5 cup basil leaves fresh packed chopped
2 garlic cloves chopped
2.5 teaspoons kosher salt
2 tablespoons juice of lemon freshly squeezed
1 cup mayonnaise good
1 tablespoon olive oil good
1 onion red sliced
3 servings salad greens for 6
3 scallions white green chopped
2 large tomatoes ripe sliced
0.5 cup yogurt such as fage total greek-style
Equipment
food processor
bowl
Directions
Watch how to make this recipe.
Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture.
Add the mayonnaise, yogurt, and buttermilk and blend until smooth.
Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing.
Sprinkle with salt and pepper and serve.
Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.
