Recipe Corner
Buttermilk Dressing

1.4 cup red wine vinegar
1 egg yolk
1 small shallot, coarsely
chopped
1 cup virgin olive oil
1 cup buttermilk
2 tablespoons minced fresh flatleaf
parsley
1 teaspoon minced fresh thyme
Kosher salt and freshly
ground pepper to taste

In a blender or food processor, blend the red wine vinegar, egg yolk and shallot.

With the machine running, gradually add the olive oil to emulsify. Add the buttermilk, parsley, and thyme and pulse to combine. Season with salt and pepper.

Cover and refrigerate leftover dressing for up to three days.