The other day I was making an easy catfish dish out of Art Smith’s “Back to the Table,” and thinking a step ahead what to do with the leftover butttermilk. I pulled aside my favorite recipe for blueberry buttermilk pancakes, and then I remembered that I wanted to try out this Bibb-and-Radish Salad with Buttermilk Dressing.

The dressing is pretty tasty and seems fairly healthy too, considering that it consists of mostly buttermilk, olive oil, red wine vinegar, and little mayo. Make a double or triple batch, store it in the refrigerator, and say goodbye to using store-bought bottled dressing full of artificial ingredients.