from People magazie
Toast caraway seeds in a dry pan over medium heat until fragrant, about a minute. Add toasted seeds to buttermilk and lt seeds steep for 30 minutes.
Combine vinegar, egg yolk, creme fraiche, garlic and caraway buttermilk in a blender. Blending on high, pour in grapeseed oil in a slow, steady stream until fully incorporated. Stir in salt, pepper and dill.
Arrange cucumber slices on a platter, spooning the buttermilk dressing over each layer. Garnisht he salad with dill sprigs.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 361 | ||
Calories from Fat: 344 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 25.5g | ||
Cholesterol 5mg | 2 % | |
Sodium 433.4mg | 15 % | |
Potassium 182.3mg | 5 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.2g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 361
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