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MAC AND CHEESE SALAD WITH BUTTERMILK DRESSING

Source of Recipe

From "Tom's Big Dinners," by Tom Douglas


List of Ingredients

DRESSING:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup thinly sliced fresh chives
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
2 teaspoons minced shallots
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper

SALAD:

1 pound shaped pasta such as fusilli, farfalle OR cavatappi
1/4 cup thinly sliced green onions
3 ounces ricotta salata cheese (about 3/4 cup); if you can't find this
cheese use pecorino Romano instead
3 cups loosely packed mache OR baby spinach


Recipe

To make Dressing, whisk together mayonnaise, sour cream and buttermilk
in a medium bowl. Add chives, dill, garlic, shallots and lemon juice and
whisk again. Season with salt and pepper to taste.

To make Salad, bring a large pot of salted water to a boil. Add pasta
and cook until al dente. Drain pasta and immediately run under cold
water until it is completely cool. Drain well. Put pasta in a large bowl
and, using a rubber spatula, fold in enough dressing to coat it
generously. Fold in green onions, cheese and mache. Mound salad on a
larger platter and serve. Makes 6 to 8 servings.