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Fall Salad with Savory Panna Cotta

Fall Salad with Savory Panna Cotta

1/4 cup white-wine vinegar

1 teaspoon chopped shallot

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup buttermilk

1 teaspoon unflavored gelatin

1 (8-ounce) container sour cream

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1 (5-ounce) package spring mix lettuce

2 tablespoons prepared vinaigrette

1 cup Rosemary Roasted Walnuts (recipe follows)

1/4 cup fresh cranberries

1 pear, sliced

1/4 cup crumbled blue cheese

• In a small bowl, combine the vinegar, shallot, salt, and pepper;

set aside.

• Pour buttermilk into a small saucepan, and sprinkle with

gelatin. Let stand about 1 minute to soften, then heat mixture

over low heat, stirring until gelatin is dissolved. Remove

from heat.

• Whisk vinegar mixture into buttermilk mixture. Add sour

cream and herbs, and stir to combine. Pour mixture into

6 (2-ounce) silicone molds.* Refrigerate until set, about 3


• In a small bowl, combine lettuce and vinaigrette, and toss

to coat. Invert each panna cotta onto a salad plate. Arrange

dressed lettuce, Rosemary Roasted Walnuts, cranberries,

pear, and blue cheese around panna cotta. Serve immediately.

*For testing purposes, our test kitchen used Kitchenaid’s 12-cup Silicone

Muffin Pan. 

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