We use this dressing in the late spring or summer when our garden greens are the freshest. Buttermilk dressings depend heavily on the quality of the buttermilk. We like to use the organic buttermilk from the Larson Farm in Wells, Vermont, or Kimball Brook Farm organic buttermilk.
Paul and Julia VanDerWielen of the Marble West Inn in Dorset
Larson Farm | @larsonfarmvt
Kimball Brook Farm | @kimbarllbrookfarm
Marble West Inn
Ingredients
- ½ cup best-quality buttermilk
- ⅓ cup best-quality mayonnaise, preferably homemade using grapeseed oil
- 2 tablespoons fresh soft garden herbs (tarragon, chives, parsley or a combination), chopped fine
- ½ teaspoon minced fresh garlic
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
In a small bowl, whisk together the buttermilk, mayonnaise, herbs and garlic. Whisk in salt and pepper to taste. Label, date and refrigerate until ready to use.
