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. Slideshow: More Salad Recipes
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.
The dressing can be refrigerated overnight.
LOVE this recipe! Thank you so much!
Super simple, easy to make, and we found this to be delicious.