Buttermilk and horseradish dressing – Donna Hay #5

Recipe number 5… only another 65 or so to go… 😉 O well, it doesn’t have to be finished tomorrow so that’s a good thing. And the fun part about this challenge is that I make a lot of recipes that I wouldn’t have made otherwise such as this buttermilk dressing. Not that it doesn’t sound good, but I don’t know; I’m pretty sure I would have overlooked it otherwise. And now that I’ve made it I am happily surprised as this will go together nicely with all sorts of salads. It’s light, fresh and has a spicy kick due to the horseradish.

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Buttermilk and horseradish dressing

Prep time 10 minutes mins

Cooking time 15 hours hrs 50 minutes mins

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Servings4

Ingredients

• ▢ 250 ml buttermilk
• ▢ 2 tbsp white balsamic vinegar
• ▢ 2 tbsp of horseradish cream storebought
• ▢ seasalt
• ▢ fresh black pepper
• ▢ 100 gr arugula
• ▢ 4 garlic chives
• ▢ 80 gr pecorino

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Instructions

1. Put the buttermilk, vinegar and horseradish in a bowl. Add salt and pepper and mix well. Divide the arugula across the four plates in equal bunches and tie each one with a garlic chive. Grate over the pecorino and serve with the buttermilk dressing. You can also serve this with cabbage slaw, poached chicken and lots of other salads too.

Notes

Ik heb het idee dat de rucola in Australie er heel anders uitziet. Althans afgaande op de foto's. je eigen rucola in een bosje knopen is wellicht een beetje overkill

Author recipeAuthor: Simone

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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• Basics