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Herbed Buttermilk Dressing

  • Yield: 1 1/4 cups


  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon hot red pepper sauce
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh parsley leaves
  • 1 1/2 teaspoons chopped fresh dill leaves
  • 1 1/2 teaspoons minced fresh garlic
  • 1 teaspoon chopped fresh oregano leaves
  • Reserved fennel fronds


  • In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons). Adjust the seasoning with salt and pepper. Pour over the vegetables and toss to coat evenly.