I was in the mood for something light for dinner and wanted to make a dressing with buttermilk and mustard. I picked up a roast chicken because I was very pressed for time, but didn’t want to eat a plain roast chicken from the market. I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale, Joel is not big on kale and prefers romaine. Next time I make this I am using chopped kale, preferably baby kale. In any event I used romaine, took the skin off the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure, doubt Joel will eat it but I am putting in avocado. This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies you’d like. Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it. The inspiration for this salad and dressing comes from a blog I follow, 124 Park. Part of being a part of the blog culture I am exposed to some really wonderful blogs , I just wish I had the time to read all of them.
This dressing should be good for at least 4 servings. Feel free to double it.
Ingredients:
Buttermilk Dressing:
1 clove garlic
1 egg yolk ( let egg sit out at room temperature) just not really cold
3 tablespoons of buttermilk ( lowfat is fine)
1 tablespoon whole grain mustard
1/4 teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)
1 tablespoon apple cider vinegar
1/2 cup olive oil
*feel free to double
Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.
Put salad greens, avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing and mix salad adding dressing as needed.
Cooking with Candi 