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Buttermilk Dressing


Yields: 3/4 cup

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.




STACKS, The Art of Vertical Food

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