This dressing not only makes a salad sing, but makes a great dip for fresh vegetables.
Great as a starting point, but in my opinion this needs some work. First, I used only half the vinegar called for yet Hubs and I both thought it was still too tangy. Also, this is a creamy white dressing, so I thought white wine vinegar was a better fit than the red, of course my preference would be to leave the vinegar out altogether - there's plenty of tang in the lemon juice. I tasted this after I mixed it up and the Worcestershire was very prominent. It settled down some as the flavors had a chance to marry, but I'd still either cut back on the Worcestershire or, again, leave it out altogether. I definitely liked the additions of the chives, shallots, Dijon and celery seed, but still felt it needed an extra herb...I added fresh dill. Finally, as a salad dressing (as opposed to a vegetable dip) it was a little thick, remedied easily enough with a little more buttermilk. Once I tinkered with it to suit our tastes, Hubs and I both loved this, which we enjoyed on a tossed green salad. - 05 Aug 2010 (Review from Allrecipes US | Canada)
I have made this recipe before, and I loved it (as well as my friends). I found it to be a little too tart, so I added a bit of Splenda to give it a sweeter edge. I also had to add some salt to give the spices a bit more punch. - 19 Feb 2006 (Review from Allrecipes US | Canada)
It is even good without the buttermilk. - 04 Nov 2002 (Review from Allrecipes US | Canada)