A few weeks ago, my sister was hosting a BBQ at her house so we could get some of the kiddos together and welcome my cousin Casey and her family home from LA. I asked what I could bring and my sister said her usual, "nothing." Which means something to me...time for a blog post to blame for bringing something, so I told her I was bringing a side whether she liked it or not. I had some unused kale in my fridge that needed some love and I went to brainstorming. I had some cherries and buttermilk left from book club, some Gouda left from a re-creation I made for Gentleman Caller and I wherein I added Gouda, and some slivered almonds leftover from some muffins. What could I do with all of this?
I thought of Houston's and their yummy kale salad. But that was not the flavor profile this would need. However the buttermilk garlic dressing they have would do the trick and I had buttermilk! I looked for a copycat recipe and they all had mayo. I just can't get behind mayo, so I decided to create my own version with a different thickener, mustard! In addition, I could throw in all my random fridge friends in and profit! I will warn you, get pitted or dried cherries, these seed in ones were hard to chop!
The crowd loved it and my doubting boyfriend even commented, "wow the cherries really work!" Everyone wanted to know what was in the dressing and many guests got seconds. My dad even had some when he came over for an after dinner drink! Make this for a side for grilled meat, a party or for lunch. I will say it is not one that is tasty leftover, you should eat it all in one sitting. Full recipe to follow the montage.
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| I let it sit for a little while to marinate after I tossed it. |
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| The cast |
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| Cherries are so pretty! I need to paint my nails this color. |
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| I destemmed the kale and ran my knife through it to make it bite sized. |
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| Chop up your cilantro. There was some slicing of Brussels sprouts too. |
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| Toss all your green friends in the bowl. |
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| In the meantime, throw the dressing ingredients in your favorite vessel for such things. |
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| And shake them up real good. |
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| Shred up that yummy tangy Gouda |
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| Toss it all together and let it sit for a little bit to meld. Serve and enjoy! |
1 bunch kale, destemmed and chopped
1 cup Brussels sprouts, sliced thin
1 tbs chopped cilantro (About 1/4 cup before chopping)
1/2 cup cherries chopped
1/2 cup slivered almonds
1/2 cup shredded gouda or extra sharp cheddar
Buttermilk garlic dressing (recipe follows)
Make dressing first and let sit while you chop. Add everything to a large bowl and toss. Let sit for about 10 minutes before serving to allow for flavors to meld.
Buttermilk garlic dressing:
1/2 cup buttermilk
2 tablespoons honey dijon mustard (or 1 tbsp of each if you can't find the combo)
1 tablespoon olive oil
3 cloves garlic, chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Add everything to a mason jar. Shake vigorously. Let sit for 15 minutes or more to meld. Will keep for a week in the fridge.
Happy Cooking!
Missy
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