Full Recipe

Two Salads with Buttermilk Dressing

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:

100ml buttermilk

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.

 

recipe red cabbage

 

My Buttermilk Dressing

Blend together:

150ml buttermilk

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.

REcipe - Celeriac etc