This is a light, flavourful salad dressing which works particularly well with a crisp Cos lettuce. It takes minutes to make and will keep in the fridge for a couple of days.
With buttermilk, lemon and herbs, it will be familiar to transatlantic friends as a sort of ranch dressing but is perhaps not so ubiquitous this side of the pond.
I usually make it with snipped chives and a crushed clove of garlic, but as it’s wild garlic season, I changed it up. It’s very good either way.
I haven’t been posting many recipes recently – apologies, I’ve been busy with a Ukraine fundraiser and the cookery school and I haven’t had time to write things up. So this is a bonus wild garlic post, while it’s still in season.
I’m sharing it because everyone who’s tasted it has asked for the recipe. Did I mention it’s a Really Good Salad Dressing? Here goes.
Buttermilk Salad Dressing
150 ml buttermilk
1 heaped dessertspoon of good quality mayonnaise
6 or 8 wild garlic leaves (or a crushed clove of garlic and small bunch of snipped chives)
The zest and juice of 1/2 lemon (or more, to taste)
Salt and pepper
Strip the stem and central vein from the wild garlic, place the leaves one on top of another, roll up like a cigar and slice thinly (a chiffonade). Then chop smaller.
In a bowl, stir together the buttermilk and mayonnaise. Add the wild garlic and lemon juice and zest. Season to taste with salt and pepper and mix well. Thin with a little water if necessary.
Cover and place in the fridge until needed. Job done.