Another way to enjoy those fresh greens from Provident Farm!
1 c buttermilk
2/3 c crumbled feta cheese
2 tsp minced garlic
3 tbsp cider vinegar
3/4 tsp black pepper
1 1/2 tsp minced fresh dill
Combine all ingredients except oil in blender or food processor and mix well. With machine running, add oil in a slow stream until mixture is smooth and thick. Use immediately or store tightly covered in refrigerator for up to 2 weeks.
Makes 2 cups.
Prep Tips: Toss greens with dressing, black olives, sun-dried tomatoes, roasted peppers, anchovies and a few croutons.
Adapted from The Grit Restaurant Cookbook, Jessica Greene and Ted Hafer, 2001.