Buttamilk dressin’ and purple haze kale chips

This started when I bought buttermilk to make cornbread a couple of weeks ago and decided to mix up my standard balsamic vinaigrette routine. OH LORD NEVER GOING BACK. Every few days I make a batch of this dressing and refill the jar in my fridge so it takes on the last batch’s flavors and keeps getting better and better, thooooough I’m not sure if that’s an okay thing to do with dairy products and raw egg (Carpe diem!) This takes 30 seconds to make if you have a blender. I like to make my own mayonnaise, scrape out all but two tablespoons into a Tupperware, and then add the dressing ingredients to the blender but obviously storebought is perfectly acceptable.

I’m pretty into salads made mostly of cheese and meats and eggs and olives and everything good in warm weather fare, and with this dressing you’ll find yourself doing the same. Gloopy! Beige! Reaaaaaal good.

Buttermilk Dressing

Ingredients

1/2 cup well-shaken buttermilk
2 tbsp mayonnaise
1 tbsp dijon mustard
2-3 tbsp chopped green onions or chives
Juice of half a lemon
1/2 tbsp chopped dill (optional)
Salt and pepper to taste

Instructions

Combine everything except the herbs in the blender and blend for a minute. Add herbs and stir, then season to taste. Can be stored for a week in the refrigerator.

Second order of business: I’m still perpetually undecided on kale chips in the sense that I make them on a regular basis but I would never serve them to anybody else nor harbor any sort of pretense that they are delicious. Satisfyingly crunchy, sometimes popcorny, but nonetheless inherently funk-funk. These were made with purple kale and turned brown in the oven. Are you sold yet? Am I sellin’ ya?

Instructions

Cut the stems off and de-rib (or not!) a head of kale, wash, spin dry. Place in a bowl, pour 1 tbsp olive oil and salt and pepper on top. Use your hands to rub this all into the kale, then lay it on a foil lined baking sheet and bake at 450 F until crispy, about 15-20 minutes.