![]() Like your lunch tomorrow.ġ pound Napa cabbage, cored and thinly sliced crosswise (4 cups) The dressing would be really great on an iceberg wedge or romaine hearts salad, or any kind of everything-but-the-kitchen-sink mega mixed bowl. I am sure it would equally delicious with some crumbled blue cheese mixed in, if you’re into that kind of thing. The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, shallots, sugar, salt and pepper but the flavor is anything but. Napa Cabbage Salad with Buttermilk Dressing One year ago: Strawberry Hand Pies, Nectarine and Blackberry Galette Salad dressings, previously: Blue Cheese Dressing, Anchovy-Optional Caesar Dressing, Everyday French Vinaigrette and Miso-Carrot Dressing with Ginger I had no idea there was such a simple dressing out there that could use it up in half-cup increments, or heck, give you an excuse to buy more because it’s so darn good.Īll I’m saying is, don’t say I didn’t warn you, okay? Like just about everyone else who bakes, I seem to always have buttermilk left in the fridge, but it’s always too little to make something something frosted and fancy. ![]() What are you eating for lunch today? Are you going to one of those delis that will put whatever you want in the salad and mix it with some mysterious, better-not-closely-considered dressing in a squeeze bottle and charge you $10? (Is this a NYC thing, or do they have these everywhere?)(Further, have I waded so far into the NYC bubble that I no longer know what people outside it eat for lunch?) Well, I want you to take a good long look at it and repeat after me: No more deli salads.īecause have you seen this beauty? This should be your lunch tomorrow. ![]()
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