Buttermilk and Tangerine Vinaigrette

May 5, 2022

“This recipe is one of my favorites in town. Using Alex Belew’s tangerine vinaigrette, I added a little buttermilk and dill, which gives the essence of ranch in a new, bright, and citrusy way.” – Chef Skylar Bush

Ingredients

1cup tangerine juice

1/4cup lime juice

3tablespoons buttermilk

1tablespoon kosher salt

1tablespoon finely grated Fresno or jalapeno pepper

1teaspoon finely grated garlic

4dashes Cholula or other hot sauce

1tablespoon fresh dill, chopped

1cup Arbequina extra virgin olive oil or another nice, fruity olive oil

Preparation

Combine all ingredients except oil. Slowly incorporate olive oil with a whisk.

Dressing will last 5 days in airtight container in refrigerator. Be sure to shake or whisk well before using and eat your greens!