Thursday, May 08, 2008

Spring Mix Salad topped with Parmesan-Crusted Chicken and Creole Buttermilk-Black Pepper Dressing


A rather lengthy name for a delicious attempt to make up for The Meal of Sin we recently. I've made the Parmesan Crusted Chicken several times before...always a classic on salads! The Creole Buttermilk-Black Pepper Dressing is the second new recipe I've tried from the Crescent City Cooking book I got from the library.

This is my first attempt at making dressings that I've actually been pleased with, and it was even better the next day after having all night to sit in the fridge. The only thing is, I'm not sure that the final product was actually "Creole" - the only thing I can see that was Creole about it was Creole mustard - who the heck has Creole mustard lying around? I don't even know where I could get some, short of traveling 9 hours to New Orleans. So I used some stone-ground maple sugar mustard, and it was delicious.

I did use a little less mayonnaise (Miracle Whip, actually) and a little more sour cream to better suit it to our taste. I also used about half the horseradish that the recipe says is optional. The only thing I would do differently is not get lazy and actually grind the pepper myself!

1 comment:

Dee said...

The salad looks delicious!