Basil Buttermilk Dressing

我t's really enlightening to me to see how everyone tweaks this one. My salads are so busy with ingredients--I just put this for the first time on butter lettuce, avocado, walnuts, beets, tomato, cuke and mushrooms--that I actually found the modesty of the dressing best (other than balsamic and extra-virgin), creamy without being viscous.

• Ralphwaldo

• New York, NY

• 5/14/2014

For me, this recipe is a good start but it's not there yet. Two tbsp of chopped basil wasn't quite enough, and I doubled that. I also added an equal amount of flat leaf parsley for some fresh 'green' flavour. I also added a tbsp of honey to add some depth. I'll definitely keep playing with this. Good find.

• pauldub

• New York, NY

• 6/29/2012

Delish! Pressed sm garlic clove into BulletBlender container, added a sprinkle of salt, rest of ingredients, and maybe 1 T of crumbled stilton, lots of pepper. Gorgeous light green color and lovely, light but rich flavor. Can't wait to put it on our grilled romaine with a few toasted nuts.

• Anonymous

• Bend, OR

• 7/30/2011

Taking a cue from another reviewer, I decided to spice things up by substituting cilantro and half of a seeded jalapeno pepper. The dressing was very good after it had been left to marinate in the fridge overnight. I am sure it would be delicious with fresh basil as well. The buttermilk base is very thick, and I found that I preferred it as a dip with crudites. If you want to use the dressing for salad greens, make sure you choose one with a hearty leaf such as romaine.

• tastysausagerecipe

• New York, NY

• 6/22/2011

Delicious with arugula and tomato for a simple salad. I added a splash of apple cider vinegar and some fresh black pepper for a little bit extra something. Yum!

• etwohig

• boston, ma

• 8/25/2010

Nice light flavor. Simple to make. Consistency is runny, though. I'd like it to cling to the salad a little more. Maybe next time I'll add a little cottage cheese to the mixture and blast it all in a blender.

• Anonymous

• Cary, NC

• 7/24/2010

我tweaked it a bit, adding fresh parsley and a pinch of cayenne.

• south2nd

• Austin

• 4/5/2009

This was a good use of the buttermilk I had leftover from the red velvet cake, yet it seemed something was missing. I didn't find it tangy at all, and added 6 cloved of garlic to boot. The salt rang through clear as a bell even though I used precisely 1/4 teaspoon... Overall, the flavors were salt, cream and basil. It leaves me wondering what the missing taste that I expected could possibly have been...

• Devilduckie

• Live Oak

• 12/16/2008

So easy and well received. Great with avocado too!

• Anonymous

• Toronto

• 11/23/2008

So easy and tastes great

• scf211

• Annandale, VA

• 9/15/2008

我做了这个使用了一些新鲜罗勒酱。我t was good, but I made a similar one a few days ago with simply mayo, a splash of milk, basil, and salt, which was much tastier.

• MaryCook1

• New York, NY

• 6/4/2006

This recipe or one VERY similar was in Bon Appetit a few years ago as a dressing for sliced tomatos. It's great on sliced tomatos with some finely sliced basil sprinkled over for garnish.

• oheck8

• Des Moines, Iowa

• 5/7/2006

我poured this over iceberg wedges and served it with barbecued ribs on a very hot summer night. The delicious salad was the most refreshing part of the meal. (The next morning, my 11-year-old daughter's friend asked me for the recipe "so my mom can make it too".) I'm going to make a large quantity of this and just keep it on hand in the fridge. Can't wait to try it with other salad greens.

• DWuerfel

• 8/9/2005

Pure summer flavor, great on lettuces or green beans or just your index finger. I shall try this on pasta salad with tomatoes and green beans and corn and shall probably love it!

• lisamargaret

• Santa Barbara, CA

• 6/13/2005

great and easy! i just tossed it with baby spinach and it made a very tasty weeknight salad. much better than store bought.

• Anonymous

• chicago

• 3/21/2005