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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