Buttermilk Salad Dressing with Dried Tomatoes
By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Images
Serves
Makes about 1⅓ cups
Ingredients
- ½ ounce dried tomatoes (about 6 tomato halves), homemade or store-bought, preferably without sulfur
- ½ cup boiling water
- ½ cup mayonnaise
- ½ cup buttermilk
- 2 green onions, white and pale green parts only, minced
- 2 teaspoons minced fresh dill
- 1 small clove garlic, minced to a paste
- ½ to 1 teaspoon white wine vinegar
- Kosher or sea salt and freshly ground black pepper
Procedure
Dried tomatoes, so intense on their own, can play a background role in a salad dressing. In this creamy ranch-style blend, they contribute sweetness, body, and an appetizing blush. They are hardly discernible, but the dressing would be less compelling without them. Spoon it over hearts of romaine, heirloom tomatoes, beets, or an old-fashioned iceberg wedge. It also makes a tasty dip for crudités.
Put the tomatoes in a small heatproof bowl, add the boiling water, and let stand until softened, 10 minutes or more. Drain in a sieve and squeeze to remove excess moisture. Chop finely.
In a bowl, whisk together the mayonnaise and buttermilk, then whisk in the green onions, dill, garlic, and 2 tablespoons chopped tomato. (If you have a little extra tomato, mix with some extra virgin olive oil and spread on a baguette slice.) Add the vinegar to taste, then season with salt and pepper. If you used store-bought mayonnaise, you may not need additional salt. Use the dressing immediately, or cover and refrigerate for up to 3 days.
Put the tomatoes in a small heatproof bowl, add the boiling water, and let stand until softened, 10 minutes or more. Drain in a sieve and squeeze to remove excess moisture. Chop finely.
In a bowl, whisk together the mayonnaise and buttermilk, then whisk in the green onions, dill, garlic, and 2 tablespoons chopped tomato. (If you have a little extra tomato, mix with some extra virgin olive oil and spread on a baguette slice.) Add the vinegar to taste, then season with salt and pepper. If you used store-bought mayonnaise, you may not need additional salt. Use the dressing immediately, or cover and refrigerate for up to 3 days.
Buttermilk Salad Dressing with Dried Tomatoes
By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Serves
Makes about 1⅓ cups
Ingredients
- ½ ounce dried tomatoes (about 6 tomato halves), homemade or store-bought, preferably without sulfur
- ½ cup boiling water
- ½ cup mayonnaise
- ½ cup buttermilk
- 2 green onions, white and pale green parts only, minced
- 2 teaspoons minced fresh dill
- 1 small clove garlic, minced to a paste
- ½ to 1 teaspoon white wine vinegar
- Kosher or sea salt and freshly ground black pepper
Procedure
Dried tomatoes, so intense on their own, can play a background role in a salad dressing. In this creamy ranch-style blend, they contribute sweetness, body, and an appetizing blush. They are hardly discernible, but the dressing would be less compelling without them. Spoon it over hearts of romaine, heirloom tomatoes, beets, or an old-fashioned iceberg wedge. It also makes a tasty dip for crudités.
Put the tomatoes in a small heatproof bowl, add the boiling water, and let stand until softened, 10 minutes or more. Drain in a sieve and squeeze to remove excess moisture. Chop finely.
In a bowl, whisk together the mayonnaise and buttermilk, then whisk in the green onions, dill, garlic, and 2 tablespoons chopped tomato. (If you have a little extra tomato, mix with some extra virgin olive oil and spread on a baguette slice.) Add the vinegar to taste, then season with salt and pepper. If you used store-bought mayonnaise, you may not need additional salt. Use the dressing immediately, or cover and refrigerate for up to 3 days.
Put the tomatoes in a small heatproof bowl, add the boiling water, and let stand until softened, 10 minutes or more. Drain in a sieve and squeeze to remove excess moisture. Chop finely.
In a bowl, whisk together the mayonnaise and buttermilk, then whisk in the green onions, dill, garlic, and 2 tablespoons chopped tomato. (If you have a little extra tomato, mix with some extra virgin olive oil and spread on a baguette slice.) Add the vinegar to taste, then season with salt and pepper. If you used store-bought mayonnaise, you may not need additional salt. Use the dressing immediately, or cover and refrigerate for up to 3 days.