It's zesty. It's perky. It's dill and it's creamy. I got dill in my farmshare haul the other week and it really wanted to be salad dressing.
Start with a good pile of dill. This was like two tablespoons.
Keep it green and bright and fresh with some parsley. This is like one tablespoon.
Make it creamy. A quarter cup of mayo (I used vegenaise) and a quarter cup of buttermilk. I keep my buttermilk frozen in cubes.
Make it tangy with a splash of red wine vinegar. Maybe a teaspoon. Add salt (just a pinch) and black pepper (two pinches). Add a small garlic clove, if you're feeling it. Whirr until it's blended together, or shake vigorously.
Put it in a jar in the fridge. This was so flavorful that it worked very well on simple salads. This one here is just tomatoes and lettuce.
This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.
Creamy Dill Salad Dressing
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup mayonnaise or vegenaise
- 1/4 cup buttermilk
- 1 teaspoon red wine vinegar
- 1 small clove garlic
- pinch of salt
- 1/4 teaspoon black pepper
Put it all together in a jar and shake. The fresh herbs really make a difference here.
- Prep time: 5 mins
- Total time: 5 mins
- Yield: 6 servings