Summer Garden Slaw and Buttermilk Dressing

September 2004By Comments

From Chef Mark Schmidt, Café 909, Marble Falls

Buttermilk Dressing
1/4 cup plus 1 tablespoon mayonnaise
1/4 cup buttermilk
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon roasted garlic purée
1/2 tablespoon Dijon mustard
1 tablespoon chopped mixed herbs (basil, parsley, oregano, and thyme)
salt and pepper to taste

Combine all ingredients in a food processor and pulse until thoroughly mixed.

Summer Garden Slaw
1 head frisée
1/4 cup fresh English peas, blanched (may substitute frozen)
1/2 head radicchio, sliced
1/4 cup diced Granny Smith apple
1 head Belgian endive, julienne
1/2 bulb fennel, shaved thin
1/4 cup sliced radish
1/4 medium red onion, shaved thin
1/4 cup Buttermilk Dressing (see recipe below)
salt and pepper to taste

Wash frisée, carefully dry on paper towels, and then chop roughly. In a large bowl combine frisée, peas, radicchio, apples, and Belgian endive. Using a mandolin, shave the fennel, radish, and red onion thinly. Combine all ingredients and toss with Buttermilk Dressing. Season with salt and pepper to taste. Serve in chilled bowls. Serves 4.

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