From our Ingredient feature The Virtues of Verjus by Peter Szymczak in the January/February 2011 issue of Northwest Palate.

Buttermilk-Verjus Salad Dressing
Serves 4

¼ cup well-shaken buttermilk
2 Tablespoons mayonnaise
2 Tablespoons verjus
2 Tablespoons minced shallot
salt and pepper, to taste
1 head green leaf lettuce, cleaned, cored, and chopped
8 radishes, sliced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, verjus, and shallots in a large bowl. Season to taste. Add lettuce, radishes, and celery. Toss to coat and serve.