The greens in my garden are going strong – and there are few better ways to eat them, topped with the first ripe tomatoes of the season, than drizzled with real creamy buttermilk dressing. It is, I think, the essence of summer, cool and tangy with a bit of spice, and a handful of fresh herbs if you like it that way. Buttermilk dressing is a snap to whiz together in your blender, tastes far better than the bottled kind, and will keep in your fridge for a week or two to top the best of the summer farmers’ market.
Feel free to use this creamy dressing as a basic canvas; add fresh herbs, more garlic (or roasted garlic), mustard or other flavorings to suit your taste.
Creamy Buttermilk Dressing
Adapted from AllRecipes
1 cup regular or light mayonnaise
1/2 cup regular or light sour cream
1/2 cup buttermilk
1 teaspoon onion powder
1 teaspoon cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
small handful fresh herbs (such as parsley, thyme, rosemary, sage, etc – optional)
Place all ingredients in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving. Makes about 2 cups.