Salads
This Brooklyn salad recipe transforms simple ingredients into a restaurant-worthy dish with its creamy herb dressing and toasted walnut crunch. The secret lies in balancing crisp romaine, rich dressing, and textural toppings—no fancy techniques required.
I perfected this version after years of experimenting with Caesar dressing variations, and the result is a salad that feels indulgent yet fresh.
The dressing is where the magic happens—a blend of tangy buttermilk, fresh herbs, and a touch of Dijon that creates that signature creamy texture without being heavy. Toasted walnuts add crunch, while crispy fried chicken or avocado brings heartiness.
What makes this different? The dressing stays vibrant even after sitting, and the walnuts maintain their crunch instead of turning soggy.
By the time you assemble everything, you'll have a salad that's rich yet light, with layers of flavor and texture in every bite. The dressing clings perfectly to the romaine, while the toppings add satisfying contrast.
This isn't just a salad—it's a complete meal that feels special enough for company but simple enough for weeknights.
Pair it with a crisp white wine or sparkling water for the full Brooklyn experience. The crisp acidity cuts through the richness of the dressing, making each bite even more satisfying. Let's build this salad—it's easier than you think and worth every bite.
Ingredients for brooklyn salad
Fresh herbs, crisp lettuce, and rich dressing come together for a salad that feels indulgent yet light.
| Ingredient | Amount | Notes |
|---|---|---|
| Romaine Lettuce 🥬 | 1 whole | Outer leaves removed, chopped |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Walnuts 🥜 | 1 cup | Toasted, roughly chopped |
| Crispy Fried Chicken 🍗 | 1 cup | Shredded, or sub avocado |
| Garlic Cloves 🧄 | 2 cloves | Minced, for dressing |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Avocado 🥑 | 1 whole | Sliced, optional topping |
| Red Wine Vinegar 🍷 | 1 tbsp | For dressing balance |
The dressing is the heart of this salad, so don't skimp on quality. High-quality extra-virgin olive oil makes all the difference—look for brands like California Olive Ranch or Colavita at well-stocked grocery stores. Fresh herbs are non-negotiable: dill and chives from the farmers market have the most vibrant flavor. If you're using dried herbs, reduce to one-third the amount. For the walnuts, toast them in a dry skillet until golden—this brings out their natural oils and prevents sogginess. I always grab walnuts from Whole Foods or Trader Joe's because they're pre-packaged and ready to toast.
No buttermilk? Substitute plain yogurt thinned with milk—it works surprisingly well. Short on dill? Fresh parsley or tarragon add a nice brightness. The crispy fried chicken can be store-bought (look for Popcorn Chicken from KFC or Tyson), but homemade is worth it if you've got time. Avocado is optional but adds a luscious creaminess. If you're out, extra crumbled feta gives a similar texture. The Dijon mustard is key—it cuts through the richness of the dressing. If you only have regular mustard, reduce the amount by half and add a pinch of sugar to balance.
Romaine keeps best in the fridge for about 5 days if you store it properly—wrap it in a damp paper towel and place it in a sealed container. The dressing stays fresh for 3 days in the fridge, but I always make extra because it's so versatile. Walnuts can be toasted ahead and stored in an airtight container for up to 2 weeks. For a quick assembly, chop the romaine and store it separately from the dressing—toss everything together just before serving so it stays crisp. This salad tastes even better the next day as the flavors meld together.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this salad only asks for two things: a knife and a bowl. Toss the romaine whole or in big chunks—no fancy shredding, no tiny pieces flying everywhere. The buttermilk dressing does all the work, clinging to every leaf like it’s been waiting its whole life for that crisp, herby bite.
- Herb Bomb Brightness: That buttermilk dressing? It’s where the magic happens—tangy, cool, and packed with fresh dill and chives that hit like a summer breeze. No heavy mayo, no cloying sweetness, just that bright, clean flavor that makes you want to eat it straight from the jar. (Okay, fine, don’t do that.)
- Lunchbox Legend: Between us, this is my go-to for packed lunches or last-minute dinner guests. The dressing keeps the romaine crisp for days (yes, really), and it’s the kind of thing that looks fancy but takes zero effort. Add grilled chicken or toasted breadcrumbs, and suddenly you’ve got a meal that feels restaurant-worthy.
- Dressing Leftovers = Gold: Here’s what sold me—make a double batch of that buttermilk dressing, and you’ve got a week’s worth of quick meals. Drizzle it over roasted veggies, toss it with pasta, or even use it as a marinade. It’s the kind of pantry MVP that makes you wonder why you didn’t start using it sooner.
Step-by-step instructions for creamy herb dressing with toasted walnut crunch
Here's how to assemble this vibrant salad with rich, velvety dressing and satisfying crunch.
Toast the Walnuts for Maximum Flavor
Preheat your oven to 350°F and spread the 1 cup walnuts on a rimmed baking sheet in a single even layer. Toast for 8-10 minutes until they're fragrant and begin to turn golden brown—you'll see the edges darken slightly while the centers stay lighter. Watch closely after 7 minutes to prevent burning.
Remove from the oven and immediately transfer to a cutting board. Let them cool for 2 minutes before chopping roughly with a chef's knife. The residual heat will make them easier to break down, and the toasted flavor will deepen as they cool. Set aside for the final assembly.
Whisk Together the Creamy Herb Dressing
In a medium bowl, combine the 0.5 cup buttermilk, 0.5 cup extra-virgin olive oil, 1 tbsp Dijon mustard, 2 tbsp lemon juice, and 1 tbsp red wine vinegar. Whisk vigorously for 1 minute until emulsified—you should see the mixture thicken slightly and become uniform in color.
Add the 2 minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper, then stir in the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh chives. Taste and adjust seasoning—this is your flavor base, so balance the tanginess of the vinegar with a pinch more salt if needed. The dressing should coat the back of a spoon with a velvety texture.
Assemble the Salad Base
Rinse and thoroughly dry the 1 whole Romaine lettuce, then remove the outer leaves and chop them into bite-sized pieces. Place them in a large serving bowl. Add the 1 cup crispy fried chicken (or substitute with sliced avocado if preferred) and gently toss to distribute evenly. The chicken should be completely coated in the dressing for maximum flavor.
Drizzle half of the prepared dressing over the salad and toss gently with tongs to combine. Be careful not to overmix—the lettuce should remain crisp. Sprinkle the toasted walnuts evenly over the top, pressing them lightly into the salad so they stay in place. The contrast between the creamy dressing and crunchy walnuts is what makes this salad special.
Garnish and Serve Immediately
Slice the 1 whole avocado into thin wedges and arrange them artfully on top of the salad. The creamy avocado will complement the tangy dressing beautifully. Give everything one final toss just before serving to redistribute any dressing that may have pooled at the bottom of the bowl.
Serve immediately while the salad is crisp and the dressing is still vibrant. This salad holds up well for 20-30 minutes if stored in an airtight container, but the texture and flavor are best enjoyed right away. Pair with grilled proteins or crusty bread to complete the meal.
Pro Tips For Making Brooklyn Salad
- DRY THE LETTUCE: Toss the romaine in a clean kitchen towel and give it a good shake—waterlogged leaves make the dressing pool instead of cling. I learned this the hard way after serving a salad that looked like a soggy science experiment.
- WHISK THE DRESSING COLD: Chill the buttermilk and olive oil mixture in the fridge for 10 minutes before whisking—warm ingredients separate faster, and you’ll end up with a lumpy mess. Sounds weird, but it works: the dressing stays silky and emulsifies better.
- CHOP CHIVES SMALL: Dice those chives into tiny confetti-like pieces—they’ll distribute evenly and add brightness without overwhelming the dill. I used to leave them in long strands, and they’d just sink to the bottom like tiny green flags.
- TOSS TWICE: Dress the salad in two batches—first, let the romaine soak up the dressing for 30 seconds, then toss again before adding the herbs. This guarantees every leaf gets coated, not just the top layer. (Yes, even if you’re impatient like me.)
Flavor customization for these flavors
Herb Variations
Swap out dill and chives for other fresh herbs to change the flavor profile completely. Try flat-leaf parsley and tarragon for a classic French-inspired twist—the parsley adds brightness while tarragon brings a subtle anise note.
For something bolder, mix in fresh thyme and rosemary—these earthy herbs pair beautifully with the walnuts and chicken. I once used cilantro and mint for a Middle Eastern-inspired version that surprised my family with its refreshing zing. 🌿
Protein Swaps
Crispy fried chicken isn't the only protein option—try grilled shrimp for a lighter choice, or crumbled bacon for a smoky depth. For vegetarians, marinated tofu or roasted chickpeas add satisfying texture.
My grandmother used to make this salad with hard-boiled eggs, sliced and sprinkled on top—it adds a creamy contrast that's hard to beat. If you're using avocado, keep it separate until serving to prevent browning. 🍗
Dressing Flavor Boosters
Boost the dressing with unexpected ingredients for extra depth. Stir in 1 tsp honey or maple syrup to balance the tang, or add ½ tsp smoked paprika for a subtle smokiness. For a spicy kick, blend in ½ tsp hot sauce or 1 tsp sriracha.
I also love adding 1 tbsp crumbled blue cheese or feta to the dressing for a tangy, umami-rich twist. The key is to taste as you go—adjust seasonings gradually. 🌶️
Texture Contrasts
Experiment with textures to keep every bite exciting. Add toasted pepitas or
My favorite unexpected addition? Crumbled tortilla chips—they add a salty, crunchy element that elevates the whole dish. Just be mindful of moisture—add these toppings last so they don’t get soggy. ✨
Seasonal Swaps
Adjust ingredients based on what’s fresh and in season. In summer, swap walnuts for toasted pecans and add peaches or berries for sweetness. Winter calls for roasted butternut squash cubes and
For spring, try asparagus spears or radishes—their peppery bite cuts through the richness of the dressing. I once made a spring version with strawberries and balsamic glaze, and it became an instant favorite. 🌸
Dietary Adaptations
Easily adapt this salad for dietary needs. For a vegan version, swap buttermilk for unsweetened almond milk yogurt and use olive oil-based mayo> instead of buttermilk. Gluten-free? Skip the croutons and use toasted gluten-free breadcrumbs or extra walnuts for crunch.
To make it lower-carb, reduce the dressing slightly and add extra protein like grilled chicken or shrimp. My grandmother’s version used low-fat cottage cheese in the dressing—it worked surprisingly well! 💪
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
but with a few key adjustments. Prep the dressing and chop all toppings the night before, then store them separately in airtight containers. Keep the romaine dry and wrapped in a towel—it stays crisp for 24 hours in the fridge. When ready to serve, toss everything together and add the walnuts last to preserve their crunch. The flavors actually meld better overnight!
What's the best way to store leftover dressing?
Transfer any unused dressing to a small jar and press plastic wrap directly on the surface to prevent a skin from forming. It'll keep for 3-4 days in the fridge. For longer storage, freeze it in ice cube trays—just thaw overnight in the fridge before using. The texture may separate slightly when frozen, but a quick whisk brings it back together.
Why did my dressing turn oily and separate?
This happens when the emulsion breaks, usually from adding acidic ingredients (like lemon juice) too quickly or using cold ingredients. To fix it, whisk in 1 tsp Dijon mustard or 1 tsp honey while drizzling in olive oil very slowly. For prevention, always mix cold ingredients first, then gradually add oils while whisking vigorously. Keep your bowl chilled if working in a warm kitchen.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount by one-third and toast them lightly in a dry skillet for 30 seconds to intensify the flavor. Dried herbs lose potency when exposed to moisture, so they won't provide the same vibrant freshness. For best results, stick with fresh dill and chives—they're worth the extra trip to the market!
How do I keep the walnuts from getting soggy?
Toast them to perfection (until golden but not dark brown) and let them cool completely before chopping. Store them in an airtight container at room temperature, and only add them to the salad right before serving. For extra insurance, lightly toast them again for 1 minute in a dry pan just before serving to revive their crunch.