Ingredients:
- 1/3 cup loosely packed fresh flat-leaf parsley
leaves - 2 roughly chopped small dill sprigs
- 7 fresh basil leaves
- 2 roughly chopped green onions
- 1/3 cup mayonnaise
- 2/3 cup buttermilk
- 1 tsp. honey
- 1 tsp. fresh lemon juice
- Salt and freshly ground pepper, to taste
- Salad greens for serving
Directions:
Be sure an adult is nearby to help.
Put the parsley, dill, basil and green onions on a cutting board and chop finely.
Using a small spatula or teaspoon, put the mayonnaise in a dressing mixer carafe. Add the buttermilk, honey, lemon juice, chopped herbs, salt and pepper. Insert the emulsifying blade into the carafe. Press the button and blend until well combined, about 20 seconds. Use the dressing immediately, or put the lid on the carafe and refrigerate for up to 3 days.
Just before serving, put the salad greens in a bowl, add the dressing and toss to combine. Makes 1 1/4 cups dressing.
Adapted from Salad People, by Mollie Katzen (Tricycle Press, 2005).
Put the parsley, dill, basil and green onions on a cutting board and chop finely.
Using a small spatula or teaspoon, put the mayonnaise in a dressing mixer carafe. Add the buttermilk, honey, lemon juice, chopped herbs, salt and pepper. Insert the emulsifying blade into the carafe. Press the button and blend until well combined, about 20 seconds. Use the dressing immediately, or put the lid on the carafe and refrigerate for up to 3 days.
Just before serving, put the salad greens in a bowl, add the dressing and toss to combine. Makes 1 1/4 cups dressing.
Adapted from Salad People, by Mollie Katzen (Tricycle Press, 2005).
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