Southern Buttermilk Salad Dressing

cooking.nytimes.com

cold fusion

2 scallions, white and green parts minced

2 tablespoons freshly squeezed lemon juice

2 tablespoons Dijon mustard

3 tablespoons mayonnaise

1 tablespoon extra-virgin olive oil

1 garlic clove, grated

1 cup buttermilk

Kosher salt and black pepper to taste

Directions at cooking.nytimes.com

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