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SUMMER VEGETABLES + BUTTERMILK-HERB DRESSING

Summer is the season of vegetables, whether from your local farmers market or your backyard garden. And there are countless summer veggie recipes on the Journal, like this one for a Southern Antipasti, the beloved Tomato Sandwich (the secret’s in the homemade mayo), or a Grilled Vegetable Quiche.

At The Factory Café, we eagerly anticipate each summer when fresh vegetables are in abundance. And while they are delicious on their own, we love any excuse to accompany them with our Buttermilk-Herb Dressing. Perfect on salads, sandwiches, or as a dipping sauce. Find the recipe below.

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BUTTERMILK-HERB DRESSING
Makes one quart

1.5 cup sour cream
1 cup buttermilk
½ cup Duke’s Mayonnaise (or the mayo of your choice)
Juice and zest of one lemon
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon chives, chopped
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
½ teaspoon salt
½ teaspoon pepper

Mix all wet ingredients together. Mix in fresh herbs until combined well. Serve in a Weck Juice Jar (available at The Factory).

Find more recipes from The Factory Café here, and be sure to follow along with The Factory Café on Instagram and Facebook.

Lead image: Fresh vegetable delivery from Sonlit Meadows Farm

2 comments on “SUMMER VEGETABLES + BUTTERMILK-HERB DRESSING

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  1. Susann Dalton

    Yahoo!
    Thank you for printing recipes since there is no way I can get to the factory cafe in my near future. Besides I love reading recipes and cooking, baking,making etc. ZippadeeDoDah…
    Natalie you are a National Treasure, make that International. Thank you.

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