Tarragon-vanilla salad dressing
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Crushed garlic |
| 1 | teaspoon | Dijon-style mustard |
| 1 | tablespoon | Chopped fresh tarragon |
| 1 | tablespoon | Chopped fresh oregano |
| 1 | tablespoon | Chopped fresh basil |
| 2 | tablespoons | Chopped fresh parsley |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Vanilla extract |
| 1 | tablespoon | Fresh lemon juice |
| ½ | teaspoon | Salt |
| 1 | dash | Tabasco sauce or |
| 1 | Fresh chile; minced, to taste | |
| 1 | dash | Freshly ground pepper |
| 1 | cup | Buttermilk |
| 1 | cup | Nonfat or low-fat plain yogurt |
Directions
In a medium bowl, combine all ingredients, whisking until smooth.
Adjust the seasoning with additional salt and/or lemon juice.
Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week.
Yield: About 2½ cups.
Hill and Barclay write: "This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves. It may be prepared with low-fat mayonnaise instead of yogurt for a richer flavor."
From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pg. 39. Electronic