Southern buttermilk salad dressing from EAT at The New York Times by Sam Sifton and Mark Bittman

  • scallions
  • buttermilk
  • mayonnaise
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 24, 2019

    Very tasty, like a lighter, fresher tasting ranch dressing. I was lazy and used a bit of garlic powder instead of fresh garlic. Made a day ahead so flavors would meld. We enjoyed this over grilled mahi mahi salad with romaine, tomatoes, corn, artichoke hearts, and hearts of palm.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.