Coarsely grate the apples into a large bowl and stir in the lemon juice. Add the remaining ingredients; toss gently to combine.
For the buttermilk dressing, whisk all ingredients in a small bowl. Season to taste.
Drizzle dressing over coleslaw; toss gently to combine.
In a large bowl, combine kohlrabi, watercress, walnuts and onions. Set aside.
Season fish. Heat oil in a large frying pan over high heat. Working in batches, cook fish for 1 min per side, or until just cooked through. Set aside and cover to keep warm.
Whisk together all ingredients for buttermilk dressing and season to taste. Drizzle over salad and toss to combine.
Serve fish with kohlrabi salad.
Preheat grill.
Rub lime zest over salmon fillets. Grill for 5-7 mins, or until cooked to your liking.
Meanwhile, cook green beans and peas, separately, until tender. Combine green beans, peas and 1 tbsp mint. Season and set aside.
Whisk together buttermilk, lime juice and remaining mint. Season and set aside.
Serve bean mixture topped with fish. Drizzle with buttermilk dressing.
For Buttermilk Dressing:
Whisk together ingredients in a small bowl and season with salt and pepper.
For Club Hoagie:
Spread some of the buttermilk dressing on the bottom half of the bread.
Place the turkey on top, overlapping the slices. Don't lay them flat but add texture. Add the cheese, then the ham (again, don't lay them flat but add texture), then the tomatoes and bacon. Spread more of the dressing on cut-side of the top half of the bread. Put the top of the bread over the bottom half.
Slice into big wedges and serve.
he mayonnaise, creme fraiche and buttermilk until smooth.
Add the
killet from heat.
Whisk buttermilk, vinegar, mustard, honey, and several
Mix dressing ingredients in a small bowl;
Melt the fat in a small cast iron skillet to a medium high temperature. (If you have a deep fryer, just use that).
Fry the ravioli a few at a time until crispy and brown, just about 2 - 3 minutes per side.
Shake half of the ravioli in a paper bag with the dry buttermilk dressing mix while they are still hot and the other half in the salt and pepper.
Serve with piping hot marinara sauce and cold buttermilk dressing for dipping.
juniper berries, salt, pepper and buttermilk in the bowl of a
Put the egg yolk into a bowl and whilst whisking, drizzle in the oil. (I used the food processor for this step.) Then stir in the buttermilk, yoghurt, chopped spring onion, lemon juice and garlic. Season the dressing with salt and pepper to desired taste.
Toss the lettuces in a bowl with three-quarters of the dressing; season with extra salt and pepper if needed.
Divide the salad between plates.
Garnish with the red onion slices, celery, walnuts, apples and beetroot and drizzle with rest of dressing.
Dressing.
Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
Salad.
Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.
Cook noodles; drain and set aside.
In skillet, saute mushrooms and onions in butter.
In large bowl, combine noodles, mushrooms and onions; toss well.
Add salt and pepper.
Stir in Marzetti's fresh buttermilk Ranch dressing.
Serve hot or cold.
Refrigerate leftovers.
Blend 2 cups fresh basil, buttermilk, sliced green onions and salt in processor until smooth.
Transfer to bowl.
Add mayonnaise and pepper. Whisk until dressing is smooth. Let stand 30 minutes. Season to taste with salt and pepper.
(Can be made 8 hours ahead. Cover tightly and refrigerate.)
In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth.
Stir in the bell pepper, onion, cilantro and garlic.
Season to taste with salt and pepper.
Refrigerate any extra dressing in a sealed container for up to 1 week.
Cook fettuccine according to package directions and drain.
Preheat oven to 425\u00b0F Stir together dressing and mustard; set aside.
Pour fettuccine into oiled baking dish.
Saute chicken in butter in a large skillet.
Transfer cooked chicken to the bed of fettuccine.
Add wine to the skillet; cook to reduce to desired consistency.
Drizzle over chicken.
Pour the reserved dressing mixture over the chicken.
Bake at 425\u00b0F about 10 minutes, or until dressing forms a golden brown crust.
In a food processor, combine dressing ingredients and whiz until blended.
In a saucepan, combine rice with 1 cup water.
Bring to a boil.
Reduce heat and simmer until tender (30-40 minutes).
Cool.
In a bowl, combine vegetables, rice and cheese.
Toss with dressing.
Chill before serving.
br>Combine all ingredients for dressing in a second bowl; season
Shake all ingredients in tightly covered jar. Refrigerate at least 2 hours. Shake before serving.
Makes 1 1/4 cups dressing.
Wash the cauliflower and broccoli and separate into small flowerets, finely chop the green onions.
Combine the mayonnaise and the envelope of buttermilk dressing mix; add the sugar and vinegar and blend well.
Toss the vegetables with the dressing and marinate overnight.
Serves 10 to 12.
In a mixing bowl, stir together mayonnaise, sour cream with chives, buttermilk, tomato juice, Parmesan cheese, dry mustard, paprika, celery seed, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper.
Store in a tightly covered jar in the fridge.