Tomato Buttermilk Dressing
Finely chop six scallions and combine with 2 tablespoons chopped dill in a mortar and pestle. Work in 1/3 cup ketchup, 2 tablespoons extra virgin olive oil, 3 tablespoons buttermilk (or creme fraiche), and 1/8 teaspoon salt. Taste and adjust.
Great on eggs, in place of cocktail sauce, with vegetables, also over avocado & sautéed hearty greens.
Makes 2/3 cup.
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