Carla HalI, the irrepressible celebrity chef and TV personality, suggests serving this tangy dressing in the summer with tomatoes, corn and cucumbers, and in the winter over shredded kale and Brussels sprouts. In springtime? Try it with salad greens, carrots and radishes. The dressing is just one of the recipes featured in her new cookbook, “Carla Hall’s Soul Food: Everyday to Celebration” (Harper Wave).
Chopped Salad with Buttermilk Dressing
Serves 8
Ingredients:
½ cup buttermilk
½ cup mayonnaise
2 tablespoons fresh or jarred horseradish
½ small garlic clove, grated on a microplane
2 tablespoons apple cider vinegar
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
15 cups fresh vegetables, chopped
Directions:
Whisk the buttermilk, mayonnaise, horseradish, garlic, vinegar, cayenne, and ½ teaspoon each salt and pepper until smooth. (Makes 1¼ cups dressing, which can be refrigerated for up to three days.)
Toss the chopped vegetables in a large bowl. Season lightly with salt and toss again. Drizzle on just enough dressing to coat and toss gently.
— From “Carla Hall’s Soul Food: Everyday to Celebration” (Harper Wave)
