Okay, this recipe is about a lovely side salad, and I promise I will get to that very soon, but it’s also about my love affair with mason jars. The Southern husband bought me a case of twelve mason jars a while back, and they are arranged in plain sight on a shelf on the hutch in my kitchen. I adore them and I want them where I can see them and where I can grab them whenever I need one, which is often. Here are just a few things I have recently used them for…
Making scrambled eggs. Pop a couple of eggs, a splash of milk and some salt and pepper into a mason jar, twist the lid on tight and shake-shake-shake. Those eggs will be mixed up perfectly, and you’ll have gotten a little 30 second workout. Then once the eggs are in the pan, put the jar on the floor and let your dog slurp the remaining drips of egg out of the jar. This will keep her busy for at least 15 minutes.
Keeping donut chips nice and crispy. Yes, I said DONUT CHIPS. Stay tuned to this very blog for more on those later in the week.
Making buttermilk salad dressing. Mason jars are fabulous for salad dressing. You just drop everything in that dressing recipe in a mason jar and shake it up like crazy. We are talking major emulsification. Yep.
Okay, now that I have gotten today’s mason jar love out of my system, here’s the recipe I promised, which is a light and lovely salad of bibb lettuce (you can also use Boston) with some homemade croutons and some thinly sliced radishes and scallions, all dressed up in, yep, buttermilk dressing. A creamy, scrumptious concoction of buttermilk, mayo, garlic and a touch of salt and pepper. Easy and pretty, and you get to use your mason jars. What could be better? Maybe donut chips…but we’ll get to those later. For now, let’s eat salad!Print
- 4 ounces country bread, cut into 3⁄4-inch pieces (about 2 cups)
- 1 tablespoon olive oil
- kosher salt and black pepper
- 1/2 cup buttermilk
- 3 tablespoons mayonnaise
- 1 clove garlic, finely chopped
- 1 head Bibb or Boston lettuce, torn (about 6 cups)
- 4 radishes, thinly sliced
- 1 shallot, thinly sliced
- Heat oven to 400° F. Toss the bread with the oil and ¼ teaspoon each salt and pepper and bake on a cookie sheet until golden, 7 to 9 minutes. Let cool.
- Add the buttermilk, mayonnaise, garlic, ½ teaspoon salt, and ¼ teaspoon pepper to a mason jar and shake until fully combined (or whisk in a bowl if you don’t have a jar).
- Arrange the lettuce, radishes, shallot, and croutons on plates and drizzle the dressing on top.