Ramp Buttermilk Dressing

Escarole, dandelion, mache, kale, leaf. Bitter, curly, spiky, squeaky, crunchy, earthy. I love the wide variety of greens I can find at the Co-op and Farmer's Market these days and I love the fact that I can buy them separate and create my own mix (the prepackaged spring mixes sold in a box are so often laced with little wilted or rotting troublemakers). So I grab bunches of whatever looks interesting and fresh, rinse them in ice cold water, wrap them in a clean towel and stash them in the refrigerator while I work on a dressing.

I'm big on vinaigrettes but sometimes I want a creamy rich counterpoint to the slightly bitter (but in a good way) greens. Buttermilk dressing fits the bill. Today I had ramps (a seasonal onion that looks like a scallion with a purple tinge and taste like an onion crossed with garlic) so that was the start. The rest follows a pretty standard formula...buttermilk, mayonnaise, sour cream and whatever herbs are on hand. This would also make a great dip, just use less buttermilk to achieve a thicker consistency.

Ramp Buttermilk Dressing

Makes appx 1 3/4 cups

3 ramps, white and green parts finely chopped (appx. 3 tablespoons)
2 tablespoons chopped parsley
1 cup buttermilk
1/2 cup mayonnasie
1/4 cup sour cream
1/2 teaspoon dijon mustard
1/2 teaspoon salt (more to taste)
1/2 teaspoon black pepper (more to taste)

1. Put 1/2 cup of buttermilk and rest of ingredients in a bowl and whisk (or in a jar and shake). Add more buttermilk until you get the consistency you want. Taste and add more salt and pepper if desired.

2. Chill for at least one hour.