Wednesday, October 23, 2013

Autumn Greens with Buttermilk Dressing {Crème de la Crème Menu}

While my uncle, my mom's brother, declared that it was the first time he'd ever had brie, I shared that it was the first time I've ever made a buttermilk dressing. It was easy and the salad was delicious.

1-2 handfuls of greens per person
fresh radishes, halved
fresh fennel, thinly sliced

1½ t ground mustard
3 T seasoned rice wine vinegar
5 T  extra virgin olive oil
8 T buttermilk
1 T fresh carrot top greens, washed, dried, and finely chopped
freshly ground salt and freshly ground pepper, to taste

Place all of the dressing ingredients in a mason jar with a lid. Shake to emulsify. Toss to coat. Serve chilled.

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