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Creamy dressings complement spicy greens, such as arugula, endive, or tender young mustard greens, particularly well. They also are wonderful on garden-fresh tomatoes or slightly spicy radishes. This rich dressing is also great as a dip.
Makes About 1 1/4 Cups
• 1 cup buttermilk
• 2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 clove garlic, peeled
• 3 tablespoons chopped chives
• 2 tablespoons chopped fresh parsley
Process all the ingredients in a food processor or blender. Season to taste with salt and pepper, preferably dipping one of the vegetables you will use in the salad in the dressing to test it.
For a blue cheese or feta dressing, omit the parsley and chives, and add 1/4 cup crumbled cheese after blending the other ingredients.
For a buttermilk dill dressing, omit the parsley and chives and substitute 1/4 cup fresh dill.
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