Buttermilk Dressing with Winter Crudites Ingredients 1 cup buttermilk (preferably full-fat) 1 cup crme frache or sour cream 1/2 cup coarsely chopped dill leaves 1/4 teaspoon finely grated lemon zest, preferably organic 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice Pinch of cayenne pepper Coarse salt and freshly ground black pepper Assorted white or pale green crudites, such as celery stalks, hearts of romaine, white carrots, cucumber spears, jicama, blanched* cauliflower florets, blanched* white asparagus spears, and thinly sliced kohlrabi Instructions In a bowl, stir together the buttermilk, crme frache or sour cream, dill, lemon zest and juice, and cayenne
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