From Todd Hudson
Hudson uses wild chives from his yard, but you urban folks can pick them up from the market. He likes the lettuce and beets from Walnut Ridge Acres, buttermilk from Dell Farms, and cucumber from That Guy’s Family Farm. Look for them—or your favorite farmer—at local farm markets.
12 ounces yogurt
4 ounces buttermilk
1 Tablespoon garlic, chopped
½ teaspoon granulated onion
10 wild chives, snipped or minced
4 sprigs of fresh dill, chopped
3 teaspoons kosher salt
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon Worcestershire sauce
Dash of Sriracha sauce
1 Tablespoon dill pickle juice
½ teaspoon dry mustard
Mix all the ingredients together with a wire whisk, and let the flavors make love for a few hours. (Bonus tip: Makes a great overnight marinade for chicken. Grill it the next day.)
2 beets, peeled and diced
1 English cucumber, peeled and julienned
1 carrot, peeled and julienned
12 mint leaves, chopped fine
2 Tablespoons olive oil
1 Tablespoon white balsamic vinegar
1 package Gretna Grillin’ from Blue Jacket Dairy (a halloumi style cheese made in Bellefontaine, Ohio; available at farm markets and Whole Foods)
4 small heads romaine lettuce
Croutons (Hudson makes his own using bread from Blue Oven Bakery)
Toss beets with salt, pepper, and a bit of sugar. Place them inside a foil packet, dot with butter, and seal. Grill over hot coals for approximately ½ hour. Set aside. Toss cucumber, carrot, and mint together. Season with salt and pepper, a pinch of sugar, olive oil, and white balsamic vinegar. Set aside. Brush a few slices of bread with olive oil. Place on grill away from direct heat. You want it to char a bit, but also to dry out. Dice into cubes when ready.
Have all of the ingredients and plates ready, then grill the cheese and lettuce: Rub some olive oil on the cheese, and grill it on a low-heat area of the grill. (“It seems dumb, but trust me, it works,” Hudson says.) When ready, dice it into cubes of gooey goodness. Split the lettuce heads in half with the root intact. Season with olive oil, salt and pepper, and grill for about 1 minute. Chop root off when finished. Chop lettuce roughly and toss with buttermilk dressing. Place dressed lettuce on the plate and top with the cucumber slaw, beets, cheese, and croutons.
This recipe is part of a full menu created by Todd Hudson for the July 2012 issue.
Photograph by Jonathan Willis
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