Homemade Buttermilk
1 Cup - a2 Milk® Half and Half
1 Tbsp. - Fresh lemon juice
Green Goddess Dressing
1 - Egg Yolk
1 Tsp. - Dijon mustard
2 Tbsp. - Fresh lemon juice
¾ Cup - Olive oil
2 tsp. - Anchovy paste
1 Clove - Garlic, minced
1 Cup - Fresh parsley leaves, finely chopped
2 tsp. - Fresh tarragon, finely chopped
1 Cup - Homemade buttermilk made with a2 Milk® Half and Half (see above)
Kosher Salt, to taste
Crudité
Sliced radishes
Sliced zucchini sticks
Cauliflower florets
Asparagus
Heirloom carrots
Accoutrements
Raw almonds
Olives
Fresh herbs
- To make the buttermilk, whisk together the a2 Milk® Half and Half and fresh lemon juice. Allow the mixture to thicken for 20 minutes.
- For the dressing, add the egg yolk, Dijon mustard and lemon juice to a blender and pulse to combine.
- Blending at medium speed, slowly add the olive oil to emulsify.
- Add the Anchovy paste, garlic, and herbs. Once the mixture is smooth, slowly add the milk. Season the dressing with kosher salt and chill for 20-30 minutes.
- Assemble a platter with crudité and accoutrements. Serve with chilled dressing.
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