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Posted: 16 January 2019
2 garlic cloves
5 tbsp buttermilk (75ml)
2 tbsp mayonnaise (30g – or use an olive oil mayonnaise)
1 tbsp apple cider vinegar (15g)
2 tbsp snipped fresh chives (30g)
1 tbsp chopped fresh dill (15g)
sea salt and freshly ground black pepper
(Aoife’s Chicken Cobb Salad, Goat’s Cheese & Beetroot Five Minute Salad)
Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.
Put all the ingredients into a screw-topped jar and season lightly with salt, if using and add plenty of freshly ground black pepper – a ¼ teaspoon is about right. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 3 days.
Prepare Ahead
This dressing will last up to 3 days in the fridge in a suitable container.
