Chef Eli Dahlin of Dame in Portland, Oregon, blends full-fat cottage cheese into this supereasy buttermilk dressing to add body and a luxurious creaminess.
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In a blender, puree the buttermilk with the cottage cheese, vinegar, Dijon and
shallot until smooth. Scrape the dressing into a small bowl and stir in the tarragon; season with salt and pepper.
In a serving bowl, toss the lettuces with some of the dressing. Garnish with the almonds and serve, passing the remaining dressing at the table.