This buttermilk dressing recipe with winter crudites is a simple way to turn healthy raw vegetables into a stunning focal point at your next holiday dinner or cocktail party.
This buttermilk dressing recipe with winter crudites turns ordinary vegetables and dip into a veritable winter wonderland. The homemade dressing is easy to make and contains both buttermilk and sour cream—no mayo—for tang and richness. It’s delicious with any vegetable, white or otherwise, and is also fab when used as a dip for potato chips, natch. This recipe has been updated. Originally published December 31, 2015.–Renee Schettler Rossi
Buttermilk Dressing Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 6 to 8
- 1 cup buttermilk (preferably full-fat)
- 1 cup crème fraîche or sour cream
- 1/2 cup coarsely chopped dill leaves
- 1/4 teaspoon finely grated lemon zest
- 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
- Pinch of cayenne pepper
- Coarse salt and freshly ground black pepper
- Assorted white or pale green crudites, such as celery stalks, hearts of romaine, white carrots, cucumber spears, jicama, blanched cauliflower florets, blanched white asparagus spears, and thinly sliced kohlrabi, for serving
- 1. In a bowl, stir together the buttermilk, crème fraîche or sour cream, dill, lemon zest and juice, and cayenne. Season with salt and black pepper and then taste and adjust the other ingredients accordingly. Cover and refrigerate, covered, for up to 1 day.
- 2. Arrange the crudites in glasses or on a platter or several small plates. Refrigerate for up to several hours.
- 3. Just before serving, stir the buttermilk dressing until smooth and pour it into small dishes. Set out the crudites alongside the buttermilk dressing.
How To Blanch Vegetables
- To blanch vegetables simply means to submerge them in boiling water long enough so that they become tender yet still retain a slight crunch, which typically takes just a minute or so, depending on the vegetable. The vegetables are then immediately transferred with tongs or a strainer to a bowl of ice water to halt the cooking and ensure the veggies remain vibrant in color. This technique is particularly useful for hard vegetables destined for a crudites platter, including cauliflower, broccoli, and asparagus. Note that white asparagus is typically tougher than the green variety, so it’s a good idea to peel the stalks, beginning about 2 inches below the tips and peeling toward the stem ends, before blanching.
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