Thanks to David Lebovitz for yet another great recipe, based on Justin Chapple’s recipe in his book Just Cook It! This salad dressing is worthy of a permanent place in the fridge. It will last about a week if you don’t eat it by then. When you have a wonderful salad dressing handy, you find excuses to have a big green salad and you benefit.
1/2 cup (125ml) buttermilk
1/2 cup (120g) mayonnaise
1 medium shallot, peeled and minced
1-2 cloves garlic, peeled and minced
2 tablespoons minced fresh dill
1/2 cup (20g) minced or snipped fresh chives, plus 2 tablespoons minced chives
1 teaspoon freshly squeezed lemon juice or red wine vinegar
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard (optional)
1/4 teaspoon kosher or sea salt
freshly ground black pepper