 |
---------- Recipe via Meal-Master (tm) v8.02
Title: BUTTERMILK DRESSING WITH HERBS & GREEN PEPPER
Categories: Sauces, Seasonings, Salads
Yield: 1 batch
2/3 c Buttermilk
1/3 c Olive oil
1 1/2 tb Lemon juice
1/4 c Mayonnaise
3 tb Garlic chives; snipped
1 ts Fresh minced tarragon
2 ts Coarsely ground green
-- peppercorns
1/2 ts Salt (approximately)
1/4 ts Sugar
Whisk buttermilk, olive oil, lemon juice and
mayonnaise in a small bowl until mixture is smooth and
well blended. Blend in remaining ingredients. Cover
the bowl tightly with plastic wrap and refrigerate for
at least 30 minutes. Correct seasoning and allow to
come to cool room temperature before serving.
Yield: About 1 1/2 c. dressing.
Belsinger and Dille write: "This tangy dressing goes
well with all kinds of salad greens and is especially
good with cucumbers and summer-ripe tomatoes. Pour it
over steamed and sliced new potatoes for a delicious
warm potato salad. Coarsely crack the peppercorns in
a mortar and pestle or use the flat side of a chef's
knife to crack them on a cutting board. The dressing
will keep, in a tightly covered jar, in the
refrigerator for about a week."
From Susan Belsinger and Carolyn Dille's "Peppercorns
Around the World" article in "The Herb Companion."
Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 48. Posted by
Cathy Harned.
-----
|
