Buttermilk Dressing with Herbs and Green Peppercorns

Title:
Buttermilk Dressing with Herbs and Green Peppercorns

Yield:
1 Batch

Categories:
Sauces,
Seasonings,
Salads




Ingredients:





   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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip