An excellent accompaniment to my Buffalo Cauliflower. Creamy and cool.
Ingredients
1-1/2
cucumbers, peeled, seeded and chopped
2
stalks celery, chopped coarsely
1
shallot, chopped coarsely
1/4
c. olive oil
1/2
c. buttermilk
1/2
c. sour cream
Salt
and pepper, to taste
Chives,
to garnish
Directions
Combine
cucumbers, celery, shallot, 1 tsp. kosher salt, and olive oil in a blender and
puree until smooth. Strain through a medium-mesh sieve, pressing solids to
extract as much liquid as possible. Whisk in buttermilk, sour cream and freshly
ground black pepper. Refrigerate for at least an hour. Garnish with a drizzle
of olive oil and chopped chives. Serves 2.
No comments:
Post a Comment