This is a riff on the classic salad dressing my mom would shake up to use the leftover mayo—with just a couple upgrades.
Toast the pepper to add more pungency, and fine-tune the dressing to your taste with extra dashes of Worcestershire or Tabasco. Maybe even sneak in minced anchovies or chives. (Note: You’ll likely want more salt than our nutritional guidelines permit.) Spoon over iceberg lettuce, sliced tomatoes, radishes, avocado, smoked chicken, or this grilled wedge salad slaw.
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
2 teaspoons freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce such as Tabasco)
1/4 teaspoon kosher salt
1 garlic clove, minced
1 small shallot, minced
2/3 cup whole buttermilk
3 tablespoons canola mayonnaise
3 tablespoons reduced-fat sour cream
3 ounces blue cheese (such as Rogue Creamery or Maytag), crumbled (about 3/4 cup)
Added sugars 0g
Calcium 8% DV
Potassium 2% DV
How to Make It
Combine first 8 ingredients (through shallot) in a jar. Stir and let stand 10 minutes to macerate. Add buttermilk, mayonnaise, sour cream, and cheese. Seal jar; shake the dickens out of it before serving. Refrigerate up to 5 days.
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