Saturday, August 31, 2013

Buttermilk Herb Vinaigrette

 Don’t you just love when you order a meal at a restaurant that hits the nail on the head?  A few weeks ago I transitioned to a new role at PepsiCo and a few of my new teammates took me out for lunch at a place called Sepia.  Being that this was the Monday after my sister’s bachelorette party I figured I should choose something in the salad section after a weekend of indulging.  My taste buds were so blown away it inspired me to try and replicate it at home.  A major aspect of it was the dressing, but another unique part of the salad was that it had shaved fennel on it.  I would definitely recommend adding it in for a subtle but unique twist. 


Ingredients:
1/2 cup buttermilk
2 tablespoons white-wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper
4 tablespoons extra-virgin olive oil
1/2 cup chopped fresh dill
1/4 cup chopped fresh chives

Directions:
Whisk together buttermilk, vinegar, salt, and pepper in a bowl to combine. Slowly whisk in oil and herbs.  The vinaigrette can be strong, so I would suggest to start with one tablespoon and then increase to two. 




Recipe Inspiration: MarthaStewart.com, Sepia
Picture Source: Lindsay Klindt

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