Wednesday, August 12, 2009

Recipe: Cucumber and Tomato Salad with Buttermilk Dressing

1 cup mayonnaise
3/4 cup well-shaken buttermilk
1 tablespoon white-wine vinegar
1/4 cup finely chopped fresh chives
3 medium cucumbers, peeled and cut into 1 inch pieces
4 beefsteak tomatoes, cut into 1/2 inch wedges
2 head of romaine lettuce, cut into 2 inch chunks

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.

Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.

NOTE: Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

Serves 6

Gourmet magazine September 2005
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