Makes about 1 1/4 cups
- Active time:10 min
- Start to finish:10 min
October 2003
Use this dressing on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.
-
1/2
cup
well-shaken buttermilk
-
1/2
cup
mayonnaise
-
1
tablespoon
fresh lemon juice
-
1/4
teaspoon
Worcestershire sauce
-
1
small garlic clove, minced
-
1/4
teaspoon
salt
-
1/4
cup
fresh flat-leaf parsley leaves
-
2
oz
crumbled firm blue cheese (1/2 cup)
-
2
tablespoons
finely chopped fresh chives
-
1/8
teaspoon
black pepper
-
Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
-
Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
-
Transfer to a bowl and stir in chives and pepper.
Cooks’ note: Dressing keeps, covered and chilled, 1 week.
