With our recent run of record high temperatures in the Springfield area, I feel like my mind skipped directly to summer type dishes. One of the flavors (actually smells, I like the smell better than taste) I look forward to most is fresh basil. Luckily, fresh basil is easy to grow in your window sill or to purchase. I'm not exactly sure where I first came across this recipe for Basil Buttermilk Dressing, perhaps it was the Hanover Inn. Either way, I really like it drizzled over tender bibb lettuce or first cuttings of red and green leaf lettuces.
- 1 pint of buttermilk
- 1 quart mayo
- 1 large bunch of fresh basil, picked of most of the stems
- 1/2 large bunch of mint, stems removed
- 4T Dijon mustard
- salt and fresh ground black pepper
Place all the ingredients into a blender and process until the herbs are finely chopped and well combined. Chill for service.
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