Tuesday, July 17, 2012

Creamy Dill Salad Dressing

It's zesty. It's perky. It's dill and it's creamy.  I got dill in my farmshare haul the other week and it really wanted to be salad dressing. 

Start with a good pile of dill.  This was like two tablespoons.

Keep it green and bright and fresh with some parsley.  This is like one tablespoon. 

Make it creamy.  A quarter cup of mayo (I used vegenaise) and a quarter cup of buttermilk.  I keep my buttermilk frozen in cubes. 

Make it tangy with a splash of red wine vinegar.  Maybe a teaspoon.  Add salt (just a pinch) and black pepper (two pinches).  Add a small garlic clove, if you're feeling it. Whirr until it's blended together, or shake vigorously.

Put it in a jar in the fridge.  This was so flavorful that it worked very well on simple salads.  This one here is just tomatoes and lettuce.

This recipe is cross-posted at the blog for the South Philly Food Co-op, whose mission is to open a member-owned cooperative grocery store that provides affordable and nutritious food to all residents of South Philadelphia while empowering the local community through sustainable practices, food-centric education, outreach, and community building.  

Become a member-owner (like me!) by filling out the application here.

Creamy Dill Salad Dressing
Bright and punchy!
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup mayonnaise or vegenaise
  • 1/4 cup buttermilk
  • 1 teaspoon red wine vinegar
  • 1 small clove garlic
  • pinch of salt
  • 1/4 teaspoon black pepper
Put it all together in a jar and shake. The fresh herbs really make a difference here.
Prep time: Total time: Yield: 6 servings

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