| October 2003 Use this dressing on crisp lettuce or omit the buttermilk and serve it as a dip with crudités. 1/2 cup well-shaken buttermilk 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1/4 teaspoon Worcestershire sauce 1 small garlic clove, minced 1/4 teaspoon salt 1/4 cup fresh flat-leaf parsley leaves 2 oz crumbled firm blue cheese (1/2 cup) 2 tablespoons finely chopped fresh chives 1/8 teaspoon black pepper Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth. Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky. Transfer to a bowl and stir in chives and pepper. |