Apple and pecan salad with Clemson blue cheese buttermilk dressing from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 328) by Damon Lee Fowler

  • green onions
  • thyme
  • Show all ingredients...

  • EYB Comments

    Can substitute leaf lettuce or mixed salad greens for Boston lettuce, Gorgonzola cheese or Roquefort cheese or Danish blue cheese for Clemson blue cheese, and yogurt for buttermilk.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb stew, hunter's style; Pork loin in milk; Pork tenderloins with bourbon-mustard glaze and fresh apple chutney; Pan-broiled pork tenderloins with caramelized onions; Braised pork chops with sage and Madeira; Roast chicken with sage and Madeira pan gravy; Braised chicken with sweet potatoes; Roast turkey with sausage and pecan stuffing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute leaf lettuce or mixed salad greens for Boston lettuce, Gorgonzola cheese or Roquefort cheese or Danish blue cheese for Clemson blue cheese, and yogurt for buttermilk.

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