TOTAL TIME: 5 MINUTES
MAKES 1¼ CUPS (UP TO 2 TABLESPOONS PER SERVING)
I have a pet buttermilk culture that I need to refresh a couple of times a week, so I’m always pleased when I come up with another good use for the gently soured milk. My live-culture buttermilk slips into smoothies, and of course when I’m not doing the cleanse, it makes pancakes taste great. This recipe is one of my favorite uses: it’s reminiscent of ranch dressing, but with a lighter, cooler touch. It pairs beautifully with tender herbs, such as chives, parsley, tarragon, and mint, but I don’t mix those in until I assemble the salad, since they don’t keep as well as the dressing will on its own.
• ¾ cup buttermilk
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons canola oil
• 1 tablespoon lemon juice
• Pinch of freshly ground black pepper
• 1 teaspoon fine sea salt
• 1 teaspoon rice vinegar
• 1 tablespoon lemon zest
Combine all the ingredients in a small mixing bowl and whisk to incorporate. Taste and season with more salt if necessary.
Do ahead: The dressing will keep 3 to 5 days in the refrigerator. If it loses some zing during storage, add a bit more lemon juice to brighten it up.