This herbaceous salad dressing was invented in San Francisco in 1923. Perfect with crisp romaine, it’s also delicious spooned over poached shrimp or chicken.
Ingredients
- ½ cup buttermilk
- ½ cup mayonnaise
- ½ cup fresh parsley leaves
- ¼ cup fresh tarragon leaves
- 2 tbsp lemon juice
- 2 tbsp chopped chives + more for garnish
- 1 tbsp apple cider vinegar
- 4 anchovy fillets
- 1 clove garlic
- 3 romaine hearts
Steps
- In a blender, purée the buttermilk, mayonnaise, parsley, tarragon, lemon juice, chives, vinegar, anchovies, garlic, salt, and pepper until smooth.
- Cut the romaine hearts in half lengthwise and arrange on a large platter, cut sides up. Drizzle with some of the dressing and garnish with additional chives, if desired. Serve any remaining dressing on the side.
Tags
- July August 2021
- 5 Minutes
- Guiding Stars
- June 2018
- Five Minutes
Nutrition information
- Calories 121kcal 6%
- Fat 6.0g 9%
- Saturated fat 1.0g 5%
- Carbs 15.0g 5%
- Sodium 236mg 10%
- 6.0g sugar
- 7.0g fiber
- 6.0g protein
- 6mg cholesterol
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