While I prefer it on crunchy romaine, if it's in the fridge I'll drizzle it on a baked potato, or snuck into an omelet (just a little), along with the grated cheddar - or use it on sandwiches and cold chicken slices. I haven't compared it to ranch dressing ( which I like when I eat out ) because I never buy it, but it's similar in creaminess and flavor. I'm always so pleased when I see the little container of this already made when I open the fridge door:) I'm guessing it makes about a cup of dressing, since I've already eaten half of it at this point.
Chunky, creamy Buttermilk and Feta salad dressing:
1 small peeled garlic, pressed into bowl
1/4 teaspoon salt
4 tablespoons mayonaise
2 tablespoons sour cream
1 teaspoon Worcestershire sauce
2 tablespoons fresh chopped dill, or 1 tablespoon dried
1 teaspoon dijon mustard
1/4 cup buttermilk (more if mixture is too thick)
3 tablespoons mashed or crumbled feta cheese
2 tablespoons sliced scallions
Assemble all your ingredients in a bowl, and mash with fork or potato masher to your desired consistency. If you don't have fresh buttermilk, you can make this homemade from Emeril. Store in the fridge in a covered container.
Lots of walks around the St. Paul neighborhood - as a New Englander the autumn colors seem more muted here - but on the other hand, it doesn't seem as chilly as it might be in New Hampshire at this time of year - which in my mind is a good thing! Happy October and apple picking time to you all! And take a look at these fabulous Halloween costumes inspired by books!
A year ago: Beet salad with oregano and lemon
Two years ago: Dorie's custardy Apple cake
Three years ago:poached apricots with cardamom cream
Four years ago: The bison burger
Five years ago: Green garden sauce - and roasted chicken,the end of summer.