I’m always on the lookout for new ideas to keep salads exciting.
And when I read about buttermilk dressings in two different locations in the space of 24 hours, I took it as a sign.
My first attempt, actually following a recipe for a change was OK.
With a heap of buttermilk to use up, I decided to have another go. Using a more minimalist approach.
The results were outstanding!
Basically buttermilk provides both the acidity and the smoothness that a good dressing needs.
You end up with freshness and lightness that you wouldn’t normally expect from a creamy dressing. So good.
1 tablespoon dijon mustard
6 tablespoons buttermilk
1. Whisk mustard & buttermilk together until smooth.
2. Taste & season. Serve drizzled over salad leaves (crunchy cos is
great here) or in a bowl on the side.
buttermilk & mustard sauce – increase the mustard to 2 tablespoons. Serve with roast or BBQ chicken or drizzled over roast eggplant (aubergine).
dairy-free / vegan – replace the buttermilk with 1 tablespoon sherry vinegar or lemon juice and 3 tablespoons extra virgin olive oil.
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