Buttermilk Salad Dressing

  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallots
  • 2 tablespoons good cider or rice wine vinegar
  • 1/4 cup buttermilk
  • 1/2 teaspoon salt (more to taste if desired)
  • about 1/2 cup good quality extra virgin olive oil (more or less to taste – can also be a combination of olive oil and other less flavorful oil, if desired)
  • about 1 tablespoon fresh chopped herbs, or 1 teaspoon dried (can be a mixture – dill, basil, chives are all good)
  • freshly ground pepper to taste

Combine the mustard, shallots, vinegar, buttermilk and salt in a bowl and whisk together well. Drizzle in the olive oil, a little at a time, whisking like crazy as you do so that the mixture emulsifies.

When all the oil has been added, stir in the fresh herbs and ground pepper. Taste and adjust the flavorings with a little more oil, vinegar, salt or herbs and pepper, if desired.

This will probably be enough dressing for a few meals, as you will need only a tablespoon or two for an individual salad. Makes about 3/4 cup.

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