Buttermilk-Herb Dressing

Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This tangy dressing is excellent on everything from a plain green salad to steamed vegetables to pasta, chicken, and shrimp salads. It thickens nicely and the flavors develop on standing, so for best consistency make it at least one day before serving. We’ve used a small amount of olive oil for flavor and consistency, rather than omitting it entirely. The dressing will keep well for about three days refrigerated.


  • ½ cup (packed) flat-leaf parsley leaves
  • ¼ cup (packed) dill sprigs, including a few stems, cut up
  • 1 scallion, cut into ½-inch lengths
  • 1 small garlic clove, chopped
  • 1 tablespoon fresh lemon juice, or to taste
  • ½ teaspoon salt
  • cup buttermilk
  • 2 tablespoons olive oil


    • Combine the parsley, dill, scallion, garlic, lemon juice, and salt in a food processor or blender and process until chopped fine. Add the buttermilk and olive oil and blend until thoroughly emulsified.
    • Pour dressing into a pint jar or other container, cover tightly, and refrigerate several hours or overnight. Correct seasonings and stir well before serving.