A classic with a twist- The fresh lemony taste makes all the difference.
½ lb Pasta Shells- cooked, drained and rinsed until cool with cold water
½ cup-Sour Cream
1 tablespoon- Truffle Oil
1 small Tomato-peeled, seeded and chopped
Juice of ¼ Lemon
1 Lemon –zest
Fresh Cracked Black Pepper
In a large bowl combine mayo, sour cream, and truffle oil – whisk well.
Stir in celery, tomato, and lemon juice, salt, and pepper.
Add Pasta and toss. Add lemon zest to taste.
Refrigerate until ready to serve.
Whip this classic up in no time. It’s great on a salad of Romaine lettuces or as a dipping sauce for everything from fried mushrooms to crisp fresh veggies. . After you make this you will never use a bottled dressing again. Little effort equals big pay off.
3/4 cup crumbled blue cheese
1 3 oz. package cream cheese
1/2 cup mayonnaise
1/3 cup half and half
1/2 teaspoon worcestershire sauce
1/2 teaspoon black pepper
Reserve 1/3 cup of blue cheese.
Beat together remaining blue cheese and cream cheese until smooth.
Add mayonnaise, half and half, worcestershire and pepper,blend.
Add reserved blue cheese.
Chill and its ready to serve.
When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !
zest of 1 small orange
1 head celeriac- grated
1 head fennel -grated
2 teaspoons dijon mustard
3 teaspoons mayo
3 tablespoons olive oil- (more if needed)
1 tablespoon fresh parsley-chopped
In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.
Add salt and pepper to taste. (don’t be shy)
Pour over grated veggies.
Toss well and refrigerate for at least 2 hours before serving.
Sprinkle with parsley before serving.