Thursday, April 22, 2010

Dressing

I was puzzling about what to do with my herbs this week, when CSA member Celia advised me of the perfect solution - add them to dressing! I love this solution because it not only uses the herbs, but also helps with the lettuce abundance. Because we know that you might not have buttermilk hanging around, it's handy to know the following trick: Add 1 Tbs lemon juice to a cup of milk and let sit for five minutes. Obviously, cut that in half to complete the recipe below. Celia advises me that the dressing is just as good sans parsley.

1/2 cup buttermilk
1/2 cup mayonnaise
6 T. sour cream1
T. minced shallot or red onion
1 T. minced fresh parsley
1 T. minced fresh cilantro or dill
1 garlic clove, minced
1 tsp. fresh lemon juice
pinch sugar
1/2 tsp. salt
1/4 tsp. pepper.

Whisk until smooth. Dressing can be refrigerated up to 4 days; just whisk to recombine.
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1 comment:

Jet said...

YAY! So glad you and Celia are brilliant. As a southerner, I am a raving fan of buttermilk. Now I know where the dill is going from last week/this week. Hurray!

April 22, 2010 at 7:34 PM

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.