anch dressing has surpassed Italian dressing in popularity. And is that any wonder, really? Its creamy goodness appeals to young and old, and it still has a slight tang while the herbs make it come alive with freshness --well, the homemade dressing does anyway. The bottle version is just abysmal by comparison. So if you're on the Hoxsey Diet and you're tired of the same ol' Italian type dressing, then give this a try. It is Hoxsey diet friendly, especially if you use as many organic ingredients as possible. And if you can't have dairy, then good news! There is a non-dairy option too!
- 1/2 cup mayonnaise (recipe for no vinegar mayo)
- 1/2 cup buttermilk*
- 1 clove garlic, peeled
- 1 tablespoon finely chopped onion
- 1/8 teaspoon fine sea salt, plus additional to taste
- 1/2 teaspoon dry mustard
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh dill
- 1/4 teaspoon freshly ground black pepper
- In a small bowl, whisk together the mayonnaise and buttermilk*.
- In a mortar and pestle, smash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and smash the garlic and onion with the sea salt into a paste.
- Add the garlic/onion paste and dry mustard to the buttermilk mixture and whisk well to combine.
- Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine.
- Season the dressing with additional fine sea salt.
- Store in a clean lidded jar in the refrigerator for no more than a week.
* Buttermilk substitutes- place 1 Tbsp. lemon juice in a glass measure cup and pour in whole milk to 1 cup. Non-dairy option- use your favorite non-dairy milk of choice. Let sit 10 minutes or until curdled. Recipe courtesy www.Epicurious.com