Tom Douglas's Mac and Cheese Salad with Red Curry Buttermilk Dressing
For the Buttermilk Dressing:
1/2 cup mayonnaise
1/2 cup of sour cream
1/2 cup of buttermilk
1 tablespoon chopped fresh dill
1/4 cup thinly sliced chives
2 teaspoons minced garlic
2 teaspoons minced shallots
1 tablespoon red Thai curry paste (or more to taste)
2 teaspoons fresh lemon juice plus zest of 1 lemon
Kosher salt and freshly ground black pepper
1 lb shaped pasta such as fusilli, farfalle, or cavatappi
1/4 cup thinly sliced green onions
3 ounces ricotta salata, grated (about 3/4 cup)
5 cups loosely packed mache or baby spinach leaves, stems
trimmed, washed and dried
To make the buttermilk dressing, whisk together the
mayonnaise, sour cream and buttermilk in a bowl. Add the dill,
chives, garlic, shallots, red curry paste and lemon juice and
whisk again. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil, add the pasta, and
cook until al dente. Drain the pasta and immediately run
plenty of cold water over it until it is completely cool.
Put the pasta in a large bowl, and, using a rubber spatula,
fold in enough dressing to coat it generously. Fold in the
green onions, the cheese and the mache or spinach leaves.
On the plate:
Mound the salad on a large platter and serve.
A step ahead:
You can cook the pasta a few hours ahead, run cold water over
it and drain. Spread the pasta in a single layer over a
lightly oiled baking sheet. Cover the pasta with plastic wrap
You can make the dressing early in the day. But toss the pasta
salad with the dressing only when you are ready to serve.