Hi everyone. Before I get started, can I ask you a favor? I have been nominated for best mommy blogger and I need your vote! It is VERY easy! Just click on the icon that says “I like this blogger.” Thanks! http://www.babble.com/babble-50/mommy-bloggers/nominate-a-blogger/index.aspx Thank you!
O.K., do I have a treat for you! Not only do we have a creamy smooth buttermilk salad dressing and salad for you, but you will be witness to the VERY first segment of my new show (O.K., it’s still just my blog video with the Flip), “Celebrity Home Chef”, which will feature everyday people and their unique home cooking stories, past and present.
My first guest is my friend, Julius Mokrauer, who is the creator of the ever famous Take Back the Kitchen chicken satay sauce http://takebackthekitchen.blogspot.com/search/label/Chicken%20Satay that I posted almost 2 years ago. He was over for lunch today with his family and we dined on many delicious dishes, including my new salad and dressing recipe below. Hear what influenced Julius’ love of cooking and maybe send us some of your own influences….
Black Eyed Pea Salad with Buttermilk Poppy Seed Dressing:
2 cups cooked black eyed peas or ones from a can, rinsed and drained
1 large shredded thinly sliced carrot
1/2 large cucumber, seeded and diced
About 8 cups spinach leaves or mixed salad greens
Buttermilk Poppy Seed Dressing:
1/2 cup canola oil
12 TBS buttermilk
2 TBS full fat sour cream
1/4 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp sugar
2 TBS lemon juice
2 tsp poppy seeds
1/4 tsp salt, more if needed
ground black pepper to taste
In a large salad bowl, place leafy greens and top with mixture of rinsed beans, carrots and cucumber.
In a medium sized bowl, combine all the dressing ingredients and whisk together until smooth. This dressing is best if made the day before because the flavors concentrate and it gets thicker.
Serve each person some salad and let them pour their own dressing. This way, you can store the unused salad if there are leftovers and it won’t be all soggy.