What could be better on a summer salad than this rich, creamy treat? My childhood salad topping of choice, I’d kind of given up on Thousand Island since cutting out store bought dressings.
Enter the current issue of Martha Stewart’s Everyday Food and their creamy salad dressing base with variations.
Made of stuff I already had sitting in the fridge and the spice rack, this easily tops anything from our friendly local food conglomerate – especially once I’ve added a little sumpin’ sumpin’ to make it all my own.
INGREDIENTS
•1 cup buttermilk
•1/2 cup sour cream
•1/4 cup mayonnaise
•Sea salt and freshly ground pepper
•1/3 cup ketchup
•3 tbsp sweet pickle relish – I’m using up a nice, tangy batch from the Madison Farmers’ Market
•1 tbsp dried onion – I have some really nice sliced, dehydrated onions from Morton & Bassett Spices, but you could use everyday dried minced onion
•1/4 tsp cayenne
•1/2 tsp dried chives
•1 tsp dried parsley
Whisk together the mayonnaise, sour cream, and buttermilk in a bowl, season with salt and pepper to taste, then whisk in the ketchup, relish, onion, and remaining spices.
Transfer to a covered jar and stash in the fridge overnight (best) to let the onion and spices blend together.
For a real (if slightly offbeat) treat – top your salad of choice with a bit of this tasty, tasty dressing and an equal amount of blue cheese dressing.
Weird sounding, I know, but MY! is it tasty!