There are few things better than a salad dressed in homemade, creamy dressing to cool off a summer afternoon. The earthy flavors of dill combined with the subtle tartness buttermilk in this recipe make it the only dairy-based dressing I make with any frequency.
This recipe was inspired by a restaurant here in Chicago called Swim Cafe. They used to serve a salad of spinach, mushrooms, brie and dill topped with a buttermilk dressing. They still offer something similar, but it was this former version that used to make me venture miles out of my way to enjoy as a summer lunch.
Buttermilk Dill Dressing
1/2 C buttermilk, shaken
1/3 C mayonnaise
3 Tbl fresh dill, chopped
1 Tbl shallot, minced
Whisk together the buttermilk and the mayonnaise. Stir in the dill and shallot and season with salt and pepper to taste. Cover and refrigerate any unused portion.