Creamy Buttermilk Dressing

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My neighbor had mentioned making a BLT salad and I wanted to make something similar for a dinner party I was bringing a salad to.  After reading a ton of recipes I decided this dressing recipe by Ina Garten would taste the best.  I served it with crumbled bacon and cherry tomatoes on whole romaine lettuce leaves.  This tastes like ranch dressing but is more lemony, which I really like.

3 scallions, white and green parts, choppedCreamy Buttermilk Dressing

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

11/2 tablespoons Dijon mustard

1 tablespoon good olive oil

2 garlic cloves, chopped

2 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup good mayonnaise

1/2 cup Greek-style yogurt

1/2 cup buttermilk, shaken


Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.


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