Category:
Salads
Seasons:
December, November, October, September, August, July, June, May, April, March, February, January
Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
Note: Crème fraîche can be found in the dairy department of specialty food markets, but it’s easy to make your own. Simply whisk a tablespoon of sour cream into a cup of heavy cream and blend well. Cover with plastic wrap and leave out in a warm (80°) spot for 24 hours. Chill well before using.
Super easy
1/2 cups homemade aioli
3 tablespoons whole (not low fat) buttermilk
1/4 cups crème fraîche (see note)
2 small spring onions, roughly chopped, including green tops
1 medium garlic clove, minced
3/4 teaspoons Meyer lemon juice, or other lemon juice if not available
3/4 teaspoons minced fresh Mexican mint marigold
3/4 teaspoons minced fresh flat-leaf parsley
1 teaspoons minced fresh mint
1/8 teaspoons freshly ground black pepper
1 Kosher salt to taste
1 cups crumbled Veldhuizen Bosque Blue cheese
8 cups mixed sliced hearts of romaine tossed and torn butter lettuce leaves
Homemade garlic croutons
chopped Kocurek Family Artisanal Charcuterie duck bacon
spiced pecans, such as Bandera Foods’ Killer Pecans, to garnish
Green Salad with Bosque Blue Cheese and Buttermilk Dressing Directions
Combine the first 10 ingredients in a food processor fitted with a steel blade.
Process until the mixture is very smooth. Season to taste with the salt and pulse to blend. Add the blue cheese and pulse to blend—there should still be visible chunks of cheese.
Pour into a container with a tight-fitting lid and refrigerate until ready to serve. The flavor develops nicely if the dressing is allowed a 24-hour rest in the refrigerator before serving.
To serve the salad, pile equal portions of the mixed greens onto chilled salad plates, mounding them up into little hills. Spoon some of the dressing down the center of the greens. Scatter the garnishes on and around the greens and serve while the plates are still nice and cold.
