Buttermilk Dressing

Page 182

| Course Type: Condiments

(3 reviews)

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Recipe Review

The fresh herbs and the aioli really make a difference in this dressing. Yes, it is a lot of work. I've made other buttermilk dressings that I loved that were easier to make but the freshness of this dressing is well worth your time. But then again I love dressings made from scratch. When I served this I put the blue cheese on the side instead of adding it to the dressing so people could choose whether or not they wanted the blue cheese. I also used it as a spread for sandwhiches, on top of a chopped salad as well as the ice berg lettuce slices on page 150. It's definately worth a try!

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