Southern Buttermilk Salad Dressing

By Mark Bittman and Sam Sifton

Southern Buttermilk Salad Dressing
Grant Cornett for The New York Times
Total Time
About 10 minutes
Rating
4(536)
Comments
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This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.

Featured in: Feast in the South

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Ingredients

Yield:8 servings
  • 2scallions, white and green parts minced
  • 2tablespoons freshly squeezed lemon juice
  • 2tablespoons Dijon mustard
  • 3tablespoons mayonnaise
  • 1tablespoon extra-virgin olive oil
  • 1garlic clove, grated
  • 1cup buttermilk
  • Kosher salt and black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

70 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 120 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

Ratings

4 out of 5
536 user ratings
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Comments

E

Not bad, but I prefer it without the mayo. Cleaner flavor that way. It's fine (though thinner) without it, but crème fraîche is nice in its place. And I'm sure a mild yogurt could work too.

Ann Stewart

Used green garlic from the farmers' market and added tarragon and chives. The dressing is even better and slightly thicker the next day. It was perfect with a spring salad of: Little Gem lettuce and thinly sliced Easter egg radishes, plus cukes and avocado--and a sprinkle of very crispy-roasted shiitakes for that bacon bits moment. Thanks for this delicious recipe.

Terrence Jezowski

This is a great way to help use up that quart of buttermilk in the fridge.

Barbara

Dijon-heavy. I will omit next time. Excellent consistency, drizzled at the table on individual salads of butter lettuce, thin-sliced radishes, with bits of dill and pea shoots. Yells: “Spring!”

Lucky

Really pleased with this! Had some of buttermilk left over and thought I'd give this a shot. Incredibly easy to make. I used the Kewpie mayo which is lighter and tangier. I also added about 3-4 jiggers of Tabasco which gave it a nice zip. I also put the buttermilk in the blender to froth it up before adding to the rest of the incredients.

SusanRuth

This is a very liquid dressing; the additions barely thickened the buttermilk. Is 1 cup correct? Wonder what I did wrong.

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