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In a medium bowl, combine mayonnaise and sour cream. Stir in shallot, garlic, lemon zest, and mustard powder. Slowly whisk in buttermilk. Next, whisk in 1 to 2 tablespoons lemon juice (until dressing reaches desired thickness) and the sherry vinegar. Finally, fold in herbs and black pepper. Cover bowl and set dressing in the fridge to chill for at least 20 minutes, but preferably overnight. Recipe makes approximately 1 cup. To prepare the salad, cook bacon over medium heat until edges have crisped. Briefly cool on a plate lined with paper towels, and then chop. Core endives, remove leaves, and cut into diagonal 1/2-inch strips. Set chopped endive in a serving bowl, drizzle with ranch dressing, and toss gently. Scatter bacon and spoon on a bit more dressing. Finish with a pinch each of sea salt and black pepper and a sprinkle of minced herbs. Serve immediately.
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Visible mustard seeds — sausage, vinaigrettes, cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Visible mustard seeds — sausage, vinaigrettes, cheese boards