Buttermilk dressings are notable as they are creamy and slightly tangy. This one is reminiscent of ranch but with far fewer fat calories and bigger flavors. It pairs exceptionally well with cabbage salads and also with endive and radicchio.
I’ve used it in the summer with new potatoes. If you have the Savory Spice Shop’s Capitol Hill blend, you can easily use that for the dill and shallots in this recipe (1 Tbsp. should suffice). This doubles as a good dip for crudite. Disclaimer: Marie’s and Hidden Valley this is not! I’m not a huge fan of these two as they are too sweet and too heavy on the mayonnaise.
Barr’s Buttermilk Dressing
3 Tbsp. buttermilk
1 Tbsp. creme fraiche (or sour cream, but creme fraiche is not as sour)
1 shallot, minced
1 Tbsp. chopped dill
1 clove garlic, minced
2 green onions, sliced thinly on the diagonal
1 Tbsp. chopped capers and 3 Tbsp. of the brine
2/3 cup walnut oil
2 Tbsp. apple cider or white wine vinegar
2 green onions, sliced thinly on the diagonal
Whisk the dressing ingredients together until evenly blended. Can be stored in the fridge for three days.
Salad
Asian Pear, thinly sliced
1/2 head of radicchio, chiffonade
1 endive
1/2 fennel bulb, plus few of the fennel fronds, chopped with the mint
2 Tbsp. chopped fresh mint
3 Tbsp. chopped fresh parsley
salt and pepper to taste (Maldon’s works really well here. Try the smoked variety.)
Thinly slice all the vegetables and layer into a salad bowl, ending with the herbs. Spoon on some dressing then toss well. Allow to sit for a few minutes before serving.
First post in the dressing series: Your salad will thank you, Part I: Beet Vinaigrette
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