This text is in Simplified Chinese. Here is a translation of the text:
Source: Martha Stewarts Cooking School, Episode 107 Makes 1 3/4 cups Ingredients: – 1/2 cup buttermilk – 1/4 cup mayonnaise – 1/4 cup plain low-fat Greek yogurt – 1 tablespoon fresh lemon juice – 1/2 teaspoon chopped fresh thyme – Coarse salt and freshly ground white pepper – 4 ounces crumbled blue cheese – 1 head fresh endive, trimmed and chilled – Sliced tomatoes, for serving (optional)
Directions: 1. Whisk together the buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper. 2. Gently stir in the blue cheese. (The dressing can be refrigerated in an airtight container for up to 3 days.) 3. Cut the endive into wedges and drizzle with the dressing. Serve with sliced tomatoes, if desired.
Johnny
27.04.2023 @ 03:48
This text is in Simplified Chinese. Here is a translation of the text:
Source: Martha Stewarts Cooking School, Episode 107
Makes 1 3/4 cups
Ingredients:
– 1/2 cup buttermilk
– 1/4 cup mayonnaise
– 1/4 cup plain low-fat Greek yogurt
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon chopped fresh thyme
– Coarse salt and freshly ground white pepper
– 4 ounces crumbled blue cheese
– 1 head fresh endive, trimmed and chilled
– Sliced tomatoes, for serving (optional)
Directions:
1. Whisk together the buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; season with salt and pepper.
2. Gently stir in the blue cheese. (The dressing can be refrigerated in an airtight container for up to 3 days.)
3. Cut the endive into wedges and drizzle with the dressing. Serve with sliced tomatoes, if desired.