An Oprah Moment over Salad with Creamy Buttermilk Dressing

Although I had great intentions of cooking salmon in an orange butter sauce this evening, truth be told, I was tired this morning from the moment I rolled out of bed.

Which always seems to be the case this time of year in my work life - it's a good tired, I love my job, but tired nonetheless.

So when my husband called the office this afternoon and said he wouldn't be home for dinner, I have to tell you, I was relieved.

No dinner to cook and the whole house to myself.

Heaven.

I arrived home at ten to four with just enough time to get into pyjamas, light some candles, get the fire going, and put Oprah on.

I've said this before, but this, her final season, has been fabulous and today's program featuring Barbra Streisand and Robert Redford was no exception.

The two people who made my eleven year old heart swoon and break once upon a long ago lonely Friday night, were back - together again - talking about what it was for them to be a part of cinema history.

Of course the whole thing included an hour long debrief with my mother Aurora afterward.

During the singing of The Way We Were she pretty much lost it.

But I get it.

After many years of poking fun, I am slowly understanding what it must be for her to get older and to make peace with the many losses that have come her way.

I understood today what meaning the words The Way We Were must have had, and in a strange way felt richer for the knowledge, understanding that loss and survival are both a part of the human process.

When the show was over I went for a long meditative hike/run with the dog and concentrated not only on burning off all the cream and carbs from yesterday's fettuccini, but on all that I have to be grateful for now.

And verily, it was good ;)

But there was still dinner to deal with, and after my run, I was getting hungry.

I know we often think of potatoes or other starches as comfort food, but every now and then, my body and soul cries out for the comfort of salad and this was such an evening.

Nothing too fancy, though.

Just a nice mixture of lettuce (my grocery store sells these wonderfully crisp and tasty lettuce blends that I buy to keep on hand for quick salads), some chopped celery, cucumber, tomato, and my favourite recipe for buttermilk dressing.

This one, again, from Emeril Lagasse.

It's easy to prepare using accessible ingredients and has this wonderfully subtle, creamy lemon taste that shines through and enhances every bite.

This beautifully subtle and flavourful recipe is a perfect addition to the repertoire of any cook.

Some days the comfort salad is all that's needed.

Buttermilk Dressing
For printable recipe click HERE

Ingredients

• 5 tablespoons buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons green onion tops
• 1 teaspoon minced garlic
• 1/4 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon Creole Seasoning

Directions

Whisk all ingredients together. Use immediately, or store in an air tight container in the refrigerator for up to 3 days.



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