Salad Essentials: Yummy Buttermilk Dressing

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This is a dreamy/creamy recipe for some great-tasting buttermilk dressing. It’s fairly easy to assemble and will last 7 to 10 days if placed in a tightly sealed jar and refrigerated. If you have the time, allow it to rest in the fridge for 24 hours. Not only will the dressing thicken up, but it will give the ingredients a chance to know each other. So, you ready… Let’s get into the kitchen.

serves 6 - 8
prep time 15 Min
method No-Cook or Other


  •   2 clove
  •   1 tsp
    olive oil, extra virgin
  •   1/4 c
    fresh buttermilk
  •   1/4 c
    crème fraiche
  •   1 Tbsp
    lemon juice, freshly squeezed
  •   1 tsp
    dijon mustard (i prefer grey poupon)
  •   1/5 Tbsp
    fresh chives, chopped
  •   1 small
    green onion, white part only, finely minced
    salt, kosher variety, to taste
    black pepper, freshly ground, to taste

How To Make

  • 1
  • 2
    Gather Your Ingredients.
  • 3
  • 4
    Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 5
    Place two skinned garlic cloves on a piece of parchment paper, drizzle with the olive oil, and add a pinch of salt.
  • 6
    Bring the ends of the parchment paper together and twist to seal.
  • 7
    Place in the preheated oven, and bake for 20 minutes.
  • 8
    Allow to cool, and then mash into a pulp using the side of a Santoku or kitchen knife.
  • 9
  • 10
    Add all the ingredients to a non-reactive bowl; except the chives, scallion, salt and pepper.
  • 11
    Whisk all the ingredients together.
  • 12
    Chef’s Tip: If you did a good job on mashing the baked garlic, it should incorporate easily into the other ingredients.
  • 13
    Switch from a whisk to a wooden spoon, and fold in the chives and scallion.
  • 14
    Season with salt and pepper, to taste.
  • 15
  • 16
    Drizzle this yummy dressing over your favorite greens, or use as a dip for veggies. Enjoy.
  • 17
    Keep the faith, and keep cooking.
  • 18
  • 19
    If you miss the crunch of bacon, but you’re not a meat eater, try this: Take a shiitake mushroom, and dice the cap into small bits, then add a splash of balsamic vinegar, and let sit for a few minutes. Next add a bit of olive oil to a pan and sauté them until crisp.