Still lots of garden herbs so decided to combine them with mayo and buttermilk to create a creamy dressing to pour our Romaine lettuce and chopped tomatoes. It was quite refreshing and very tasty . . . and it’s a homemade version of Ranch-style dressing.
Creamy Herb Dressing
¼ cup chopped chives
¼ to 1/3 cup chopped basil leaves, lightly packed
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 cloves of garlic
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon coarsely ground pepper
½ cup mayonnaise
¼ to ½ cup buttermilk (be sure to shake the container before pouring)
1. Place the chives, 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.
2. Add the mayonnaise and ¼ cup buttermilk; blend until smooth, adding additional buttermilk to achieve desired dressing thickness. Refrigerate to meld flavors. Keeps 2 to 3 weeks in the fridge -- this is based on the shelf life of the buttermilk.
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