- 1/2 cup buttermilk
- 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- 1/2 cup olive oil
- 1 bunch chives (chopped finely)
- 4 heads romaine lettuces (baby, trimmed and quartered)
- To make the dressing, place the buttermilk, lemon juice and mustard in a blender. With the motor running, drizzle in the olive oil in a slow stream. Pour the dressing into bowl, stir in the chives and season.
- To serve, lay the lettuce wedges on a platter and drizzle with the dressing.