This versatile dressing comes to us from Ina Garten’s book, Barefoot Contessa How Easy is That? She says it’s great drizzled over a simple salad of garden-fresh lettuce, ripe tomatoes and red onion slices or as a dip for crudites.
3 scallions, chopped, about 3/4 cup
1/2 cup chopped fresh basil leaves, lightly packed
2 Tbs. fresh lemon juice
1 1/2 Tbs. Dijon mustard
1 Tbs. extra-virgin olive oil
2 cloves garlic, coarsely chopped
2 1/2 tsp. kosher salt
1 tsp. freshly ground pepper
1 cup mayonnaise
1/2 Greek yogurt
1/2 cup buttermilk (shake before measuring)
In food processor, combine scallions, basil, lemon juice, mustard, oil, garlic, salt and pepper. Pulse until smooth. Add remaining ingredients and process until smooth. Transfer to covered container and refrigerate for 1 hour to let flavors develop. If too thick to drizzle, thin with buttermilk or water. Makes about 3 cups.