Buttermilk dressing with herbs and green peppercorns
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Buttermilk dressing with herbs and green peppercorns
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Last updated 6/12/2012 1:11:37 AM. Recipe ID 39182. Report a problem with this recipe.
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      Title: Buttermilk dressing with herbs and green peppercorns
 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.
  
  File




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Recipe ID 39182 (Apr 03, 2005)

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