Buttermilk adds tang to this creamy, herb-laced dressing. Vary the herbs as you like —fresh parsley, dill, chervil, basil or cilantro.

(Makes about 1 cup)

Ingredients:

• ½ cup buttermilk
• 2 tablespoons sour cream, plain yogurt or mayonnaise
• 1 tablespoon olive oil
• 1 ½ teaspoon cider vinegar
• 3 tablespoons minced spring onions or scallions
• 1 clove garlic, pressed
• 1 teaspoon dried dill (or one tablespoon fresh)
• 3 tablespoons finely chopped arugula
• 1 tablespoon finely grated Parmesan
• Salt and freshly ground pepper

Method:

1. Whisk buttermilk, sour cream (yogurt or mayo), olive oil and vinegar together in a deep bowl.
2. .Add onions, garlic, dill, arugula and Parmesan and whisk again.  Add salt and pepper to taste. For a smooth dressing, process briefly with an immersion blender.  Serve on any leafy greens or as a dip for crudité.