Since I had a container of fresh cherry tomatoes in the fridge, this dressing, intended for tomatoes, seemed like a good fit.
Curried Buttermilk Dressing (makes 1 C)
- 1/2 C buttermilk
- 1/4 C plain yogurt (I used Greek)
- 1 Tbs vegetable oil
- 1 Tbs cider vinegar
- 1 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp crushed red pepper
2. Drizzle over tomato wedges or as a dip for cherry tomatoes.
Kitchen Notes: The original recipe calls for yogurt or mayo. Since I had yogurt, and I am not partial to mayo, the yogurt won. I'd imagine that mayo may make the flavor a bit milder. If you're using as a dip, some of the buttermilk may need to be replaced with sour cream to make it heavier.
Verdict? With perfectly ripe tomatoes, the flavor contrast with this dressing is pure summer. I'd be less enthusiastic with non-seasonal tomatoes. This isn't to say the dressing is not good, but the tomatoes elevate it. I'm going to season the leftovers with a bit of celery salt. This would be scrumptious with fried green tomatoes. I have a feeling it'll make a good base for a remoulade, so I'll try that and let you know of the results.