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Salads | |
| 1 cup (real) mayonnaise 1/2 cup buttermilk, plus more if needed 1/2 cup sour cream 1/4 cup grated Parmesan 2 tablespoons balsamic vinegar 2 teaspoons Worcestershire sauce 2-4 anchovy fillets (too taste) 1 clove garlic, smashed Salt and freshly ground black pepper Fresh lemon juice to thin/season | |
| Put the mayonnaise, buttermilk, sour cream, Parmesan, balsamic, Worcestershire, anchovies, garlic and some salt and pepper into a blender or food processor and pulse the processor or blend on low speed for several seconds. Adjust the consistency if needed with a little extra buttermilk. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad. You can thin with a little fresh lemon juice or squeeze a lemon slide in for flavor. | |
Unrated | |
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