I’ve often seen buttermilk used in dressings for salads but until I’d read the Cornersmith cook book I’d only ever used buttermilk in baking as I’d always thought it was full of fat. I was wrong!! It’s very low in fat and now I have a jar of dressing made up in the fridge to use on all sorts of salads and on grilled fish. I’ve made two versions one of which is from Cornersmith.
Cornersmith Buttermilk Dressing
Using a stick blender, blend together:
2 tbsps apple cider vinegar
2 tsps honey
2 tsps grainy mustard
200ml oil – mix olive oil and a neutral oil
This was really good on the following salad:
Red Cabbage, Kale, Fennel, Apple and Sprout Salad
Using a mandolin finely slice:
A wedge of red cabbage
1 medium sized fennel bulb
1 apple, cored and quartered
½ red onion
Mix these in a bowl with a handful of bean sprouts, any fresh herbs (eg parsley, mint, dill) and toasted pumpkin and/or sunflower seeds. Serve the dressing separately on the side.
My Buttermilk Dressing
100ml oil – mix olive oil and a neutral oil
Dash of walnut oil (optional)
2 tsps Dijon mustard
Juice of 1 lemon
I’ve used this on a variety of salads but this one is particularly good.
Roasted Celeriac, Brussel Sprout and Fennel Salad
Peel a large celeriac bulb and cut into smallish cubes. Toss in olive oil, season and roast until golden brown and soft. This will take about 20-30 minutes. Separately roast Brussel sprouts. Cut large ones in half, toss in olive oil and drizzle with a little balsamic vinegar and roast till browned (about 15-20 minutes).
Mix the roasted celeriac and Brussel sprouts with a finely slice fennel bulb, bean sprouts, a handful of roasted walnut pieces or hazelnuts and a good handful of coriander leaves. Serve the buttermilk dressing separately.