Since this is salad season, here’s a tasty dressing to improve even our local fresh veggies.
Serves 6 to 8 – Makes about 2/3 cup
Ingredients:
1 medium lemon
1/4 cup buttermilk
1/4 cup tahini
1 teaspoon garlic powder
1 teaspoon maple syrup
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1 to 2 tablespoons cold water, as needed
4 tablespoons finely chopped herbs of your choice, preferably fresh
Instructions:
Grate the zest of 1 medium lemon into a medium bowl. Juice the lemon into the bowl (this should be about 3 tablespoons).
Add 1/4 cup buttermilk, 1/4 cup tahini, 1 teaspoon garlic powder, 1 teaspoon maple syrup, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and a small pinch of black pepper. Whisk to combine.
If the dressing is too thick, whisk in 1 to 2 tablespoons cold water as needed to thin out.
Finely chop the herbs and add them to the dressing. Stir to combine. Taste and add more salt and pepper as needed.
Refrigerate in an airtight container for up to 3 days. Thin out with cold water if needed before serving.
