I am so excited to be sharing this recipe for homemade Buttermilk Chive Dill Salad Dressing with you. It is spoonful-worthy! One of our favorite restaurants in Oakland serves the best buttermilk salad dressing. It is tangy, creamy and bursting at the seams with spring ingredient flavor. Whenever we see it on the menu, we order it. Recently we had some beautiful fresh dill and chives leftover from the farmers’market. We weren’t sure what to do with it and decided it was time to recreate our favorite dressing from one of our favorite spots. Hence, this recipe for Buttermilk Chive Dill Salad Dressing was born; and devoured.
This salad dressing has been a work in progress for the past few weeks. We have tried it with sour cream, mayo, low-fat buttermilk, full-fat buttermilk, different kinds of vinegar as well as Creme Fraiche. We have used herbs, left out herbs, added shallots, and even a tang of Dijon mustard. Trial and error, and a few bad salads later, we have finally made a salad dressing that we eat by the spoonfuls. That our friends is a guilty pleasure, by the spoonfuls!
It is fresh, exciting, tangy, and full of flavor. Great served over crisp romaine or roasted beets. Wonderful served alongside broccoli and cauliflower as a snack, or dip your pizza into it. Why not!
The one tip we share with you – make it the night before, it ages well, and it perfect after sitting 24 hours. It will keep about five days in the refrigerator; but never seems to last that long in our house.
Recipe: Buttermilk Chive Dill Salad Dressing
5 tablespoons creme fraiche
1 tablespoon mayonnaise
1/4 cup buttermilk
1 small garlic clove, mashed
1 tablespoon finely minced fresh chives
2 tablespoons finely minced fresh dill
freshly ground black pepper
Put everything into a jar with a lid.
Season to taste with salt and pepper.
Place into the refrigerator for 24 hours.