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Add a photoServings: 1
Ingredients
- 2/3 c. Buttermilk
- 1/3 c. Extra virgin olive oil
- 1 1/2 Tbsp. Lemon juice
- 1/4 c. Mayonnaise
- 3 Tbsp. Garlic chives, snipped
- 1 tsp Fresh chopped tarragon
- 2 tsp Coarsely grnd green peppercorns
- 1/2 tsp Salt (approximately)
- 1/4 tsp Sugar
Directions
- Whisk buttermilk, extra virgin olive oil, lemon juice and mayonnaise in a small bowl till mix is smooth and well blended. Blend in remaining ingredients.
- Cover the bowl tightly with plastic wrap and chill for at least 30 min. Correct seasoning and allow to come to cold 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 hot potato salad. Coarsely crack the peppercorns in a mortar and pestle or possibly 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."
- 48.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 1135 | |
| Calories from Fat 1062 | 94% |
| Total Fat 120.1g | 150% |
| Saturated Fat 17.34g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1629mg | 68% |
| Potassium 355mg | 10% |
| Total Carbs 14.05g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.63g | 6% |
| Protein 6.09g | 10% |
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