Even if you don’t have a container of buttermilk in the fridge, did you know you can make buttermilk yourself? Simply combine a cup of milk with 1 Tablespoon of white wine vinegar or lemon juice, stir, and allow to sit for about 15 minutes.  In that time, your milk will be thickened and have the nice tang of store-bought buttermilk.

For this creamy buttermilk salad dressing, I combined the buttermilk with chopped shallots, lemon zest, lemon juice, grated Parmesan cheese and chopped, fresh sage.  A perfect dressing for either a wedge salad with tomatoes and bacon, or a Romaine of Little Gem lettuce salad like this one, with a thinly sliced piece of prosciutto and some pickled beets.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: buttermilk, buttermilk & Parmesan dressing with sage, buttermilk dressing, fresh herbs, fresh sage, homemade salad dressing, lemon juice, lemon zest, Parmesan cheese, pickled beets, prosciutto, romaine lettuce, Salad, salad dressing, shallots, wedge salad