We keep this dressing in our fridge at all times. It’s perfect for early summer, when the herbs are robust in the garden, and fresh lettuce has not wilted from the heat, as well as in the fall, when lettuce and arugula and tender greens make a comeback.
Any combination of mayo, sour cream, and buttermilk works, and any fresh herbs really. We have lots of chives, mint, basil, parsley, and oregano, so we used those. And authentic Greek feta. But blue cheese would work great too. You’ll find yourself eating more salad than usual or fresh crudités just to lap up this creamy, delicious dressing.
1. Combine all the ingredients and whisk well. Keeps in the refrigerator for up to a month.
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