BOGART LOVES: Buttermilk Dressing

With farmers market season quickly approaching, thoughts of ripe, juicy tomatoes have been filling my brain. This dressing is the perfect pairing. Tangy and herby with a subtle heat from fresh garlic. Pour it over tomatoes, toss it with arugula or pair it with just about any vegetable you can think of. The beauty of this recipe is its versatility. It starts as a buttermilk base that you can add to to make the dressing your own. Use any fresh herbs you have around the house or in the garden. Instead of herbs, add crumbled blue cheese and a splash of worcestershire sauce to make a killer blue cheese dressing. Instead of vinegar, add lime juice, cilantro and a pinch of cayenne for a Mexican inspired version that would pair nicely with avocados. For a thicker dressing, add a bit more mayonnaise and sour cream until you reach your desired consistency. For a lighter version, use fat free buttermilk, mayo and sour cream. The options are endless. However you make it, this dressing is just the thing to have around when you bring home your first bag of farmers market produce.

Buttermilk Herb Dressing
makes just over 3 cups

3 cups buttermilk
2 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp white wine vinegar
2 large garlic cloves
kosher salt
freshly cracked black pepper
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped

In a large bowl, whisk together the buttermilk, sour cream, mayonnaise and vinegar. Set aside.

Place two garlic cloves on a cutting board, sprinkle with 1/2 tsp of kosher salt and finely chop. Carefully, using the side of the knife, smash the garlic and salt into a paste. Add garlic paste to the dressing and whisk in. Add chopped herbs, kosher salt and freshly cracked black pepper to taste. Keep in an airtight container in the refrigerator.