Yields: 3/4 cup
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
5 tablespoons buttermilk
2 tablespoons coarsely chopped parsley
In a small bowl, whisk together the olive oil and lemon juice. Whisk in the buttermilk and parsley. The dressing will keep, covered, in the refrigerator for 3 days.