Let’s get this out of the way; today’s post is less about the salad dressing (which was just OK, and I’ll offer my ideas for making it better) and far more about my excitement in finding the new appliance I used to make it. What can I say? —I don’t take my decisions lightly.
We are approaching the six-month mark since the completion of our beautifully remodeled kitchen, and I am still on the hunt for the right tools to help equip me for success. You know how it is—you improve one thing, and suddenly everything in and around it seems outdated. My husband, Les, and I gave every countertop gadget we own a once-over when we did our update, and though a few appliances were deemed worthy, I have decided to replace my tired, old food processor (more to come on that one) and to purchase a real, honest-to-goodness blender. It’s about time!
I’ve had a Nutri-Bullet personal blender for a few years, and it’s great for breakfast smoothies and small amounts of things that I want to puree into oblivion, but not so good for anything that requires finesse, because the Nutri-Bullet has only one setting. It is also inconvenient for making anything that requires adding or adjusting ingredients halfway through, because once you open the wide, jar-like lid, the blended mixture gets all over everything and makes a mess. I needed a blender that opened at the top and had multiple settings and functions to help me with more than just smoothies.
When I had lamented to Les a few years ago that it was difficult to find a quality blender “like they used to make,” you know, with a sturdy glass carafe, he disappeared to our garage and returned with a dusty relic that had been gifted to him many years ago (for his first wedding, as he recalls). It was tall and heavy, with real glass! Unfortunately, when we finally found replacement gaskets for the ones that had dry rotted, we discovered that the blender didn’t have much oomph. It was mostly good for, well, stirring things.
After months of intense research, and reading reviews on every website imaginable, I have finally found the best blender for us. It’s tall, attractive, powerful and versatile enough to handle whatever role I give it. In other words, it’s the George Clooney of countertop appliances. The first challenge I had with it was deciding what to make first, and so far, I’ve only used it to make coconut martini cocktails and this buttermilk feta salad dressing, which was included in the little recipe cards that came with the machine. Regardless of your blender brand, I’m confident that you can make this dressing, and it only requires five ingredients, plus salt and pepper.
Part of the appeal of this recipe was that I already had all the ingredients, and the dressing wasn’t bad but I would recommend a few tweaks to improve the texture and balance the tang. Just about any kind of fresh, tender herb would be good here; basil, cilantro or dill would add a zesty punch. In the texture department, I would recommend addition of a couple tablespoons of mayonnaise to produce a creamier dressing that will cling better to your salad greens. If you do stick to the recipe offered by Breville, I recommend using a buttermilk with a thicker consistency so it doesn’t turn out watery.
Here’s how things went for me.
But enough about the dressing. 😉
I am very pleased with our new Breville blender, which has a pre-programmed setting for smoothies, and eventually I will get around to making one. I especially appreciate the self-clean function, which makes cleanup a snap, even after making a creamy salad dressing like this one. It’s so easy, I literally put two drops of dish liquid into it with about one cup of water and touch the “auto-clean” button. The blender does the rest, switching between speeds and settings until the pitcher is clean. Quick rinse, and done. I should have bought it years ago. Did I mention that I paid full price for this appliance, and nobody is paying me for my opinion? Just thought I’d mention that, in case this sounds like an advertisement.
Besides the debut of our fab new blender, I am also excited to apply a new way of sharing the details of my recipes with you. When I first started my blog, my sister-in-law, Andrea, suggested adding a “print” feature to make it easier for a reader to save a recipe for later. It was a great idea, and up to this point, I have accomplished it by formatting the recipe into a PDF that I upload at the end of a post. Today, I’m doing something different.
After an hour-long chat session with WordPress support (which left me as confused as ever), and then a few friendly emails and helpful coaching by one of my blog buddies about something called “shortcode,” I have finally figured out how to apply my recipe ingredients and instructions to my posts, including a quick “print” option, without so much background work.
I first spotted this feature on a post by Maylee at BeyondGumbo.com, and when I reached out to ask about it, Maylee graciously walked me through how she uses the feature. As you’ve probably guessed, her blog is all about the regional cuisine of Louisiana (which is so much more than gumbo!), including a beautiful bibb salad with luscious Louisiana strawberries, which she just posted on Sunday. And if you think that sounds delicious, wait until she surprises us with something that she casually whips up from the satsuma trees growing in her backyard. 😊
Let’s see how this goes!
Easy Buttermilk Feta Dressing
- 1/2 cup cultured buttermilk
- Approximately 1/2 cup feta, crumbled
- 2 Tbsp. extra virgin olive oil
- The juice of one organic lemon
- 1 small clove garlic, rough-chopped
- 1/2 tsp. organic lemon zest
- Kosher salt and freshly ground black pepper, to taste
- Place buttermilk, feta, olive oil, lemon juice and garlic into the jug of a blender. Puree 15 seconds, or longer if needed to achieve smooth texture.
- Add lemon zest. Season with salt and pepper. Mix on a low speed for 5 seconds, to incorporate seasonings. Transfer dressing to a jar and refrigerate until ready to serve.