Yields: 3/4 cup
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 5 tablespoons buttermilk
- 2 tablespoons coarsely chopped parsley
In a small bowl, whisk together the olive oil and lemon juice. Whisk in the buttermilk and parsley. The dressing will keep, covered, in the refrigerator for 3 days.
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