Beautiful salad and so fresh tasting.
When I first saw that Nancy Fuller was having a show on Food Network (Farmhouse Rules) I didn’t want to watch because I felt she was taking over Paula Deen’s spot. After watching a couple of her shows I grew to like it. What’s not to like about a grandma making food for her kids and her grandkids and then watching them run all over the farm.
She catered for 20 years (hey, I did too), a chef, business woman and co-owner of Ginsberg Foods. Her farm is in Hudson Valley, New York and I love seeing the farm and her outings to get foods.
I changed just a few things in her recipe. I really like radishes and her recipe calls for 4; I used the whole bunch. Also, I didn’t want to cube my cheese or use yellow cheddar so I used a white cheddar and shaved it with a vegetable peeler. I also wanted a little bacon taste so I baked 8 slices of proscuitto until it was crisp and crumbled that into the already tossed salad. The salad dressing had three ingredients, sour cream, buttermilk and roasted garlic. Now, you can’t get much easier than that. Her recipe called for two whole heads of roasted garlic. I roasted two heads thinking there was no way I would need that much. So, at first I put only one head, tasted, (I hardly even tasted it) and it wasn’t garlicky at all so I added the second bulb of sweet roasted garlic. Don’t make the mistake of thinking you only need 2 cloves — roast the two “heads” and use them all.