Buttermilk Herb Peppercorn Dressing
Source of Recipe
Susan Belsinger and Carolyn Dilles "Peppercorns Around the World"
Recipe Introduction
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 chefs knife to crack them on a cutting board. The dressing will keep, in a tightly covered jar, in the refrigerator for about a week."
List of Ingredients
2/3 cup Buttermilk
1/3 cup Olive oil
1 1/2 tablespoons Lemon juice
1/4 cup Mayonnaise
3 tablespoons Garlic chives ; snipped
1 teaspoon Fresh minced tarragon
2 teaspoons Coarsely ground green peppercorns
1/2 teaspoon Salt (approximately)
1/4 teaspoon Sugar Recipe
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.
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