Some times, a salad isn't as much about the vegetables as what's served on the side, in this case a creamy-tangy "mousse" made with feta cheese. It's almost an excuse to make an extra-special salad, one that's as beautiful as it is appetizing. That said, the creamy feta spread is one of those little "something I cooked up" that's great to have in the fridge. You'll find ways to use it, I promise. And Weight Watchers? While it tastes ever-so-rich, a whole quarter cup is only 3 points.
My friend Cindy loves the feta mousse at the St. Louis restaurant Remy's Kitchen & Wine Bar, but so far, Chef Lisa Slay is loathe to share a recipe with Special Request, my weekly restaurant-recipe request column for the St. Louis Post-Dispatch. That's okay, I respect this chef's choice: some recipes, you just want to keep in the family. Well, maybe not bloggers. When we find a recipe we love, we can't wait to share it ...
So somewhere along the way, Cindy found a recipe in Food & Wine that she thought might be close to the feta mousse at Remy's. It called for feta and heavy cream, she found this too rich. I made it with feta and buttermilk and well, honestly, fell in L-O-V-E.
If you love feta, you'll love this "mousse" – though honestly, I'm not sure that mousse is the right name, for this isn't marshmallow-light. It's got that wonderful feta tang, made smooth, made spreadable, made try-not-to-gobble-it-by-the-spoonful.
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