1 cup
  • 3Tbspwhite wine vinegar
  • 6Tbspolive oil
  • 1/2cupbuttermilk (buttermilk substitute: 1/2 tablespoon of white vinegar or lemon juice, plus 1/2 cup milk. Stir, then let stand for 5 minutes.)
  • 1shallot, finely diced
  • 3small stems of oregano, finely chopped
  • salt and black pepper, to taste
  1. Combine the vinegar, shallot, salt and pepper.
  2. Whisk in the buttermilk, then the olive oil.
  3. Add the oregano a few minutes before serving, to preserve the color.
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