Buttermilk dressing with herbs and green peppercorns

1 batch

Ingredients

Quantity Ingredient
⅔ cup Buttermilk
⅓ cup Olive oil
1½ tablespoon Lemon juice
¼ cup Mayonnaise
3 tablespoons Garlic chives; snipped
1 teaspoon Fresh minced tarragon
2 teaspoons Coarsely ground green peppercorns
½ teaspoon Salt (approximately)
¼ teaspoon Sugar

Directions

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 1½ 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.

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