Use this dressing on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.
Cooks' note:
Dressing keeps, covered and chilled, 1 week.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
1/2 cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/4 cup fresh flat-leaf parsley leaves
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
1/8 teaspoon black pepper
Preparation
Step 1
Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
Step 2
Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
Step 3
Transfer to a bowl and stir in chives and pepper.
