Buttermilk Dressing With Herbs And Green Peppercorns Recipe

• 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

1. Whisk buttermilk, extra virgin olive oil, lemon juice and mayonnaise in a small bowl till mix is smooth and well blended.
2. Blend in remaining ingredients.
3. Cover the bowl tightly with plastic wrap and chill for at least 30 min.
4. Correct seasoning and allow to come to cold room temperature before serving.
5. Yield: About 1 1/2 c. dressing.
6. 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.
7. Pour it over steamed and sliced new potatoes for a delicious hot potato salad.
8. 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.
9. The dressing will keep, in a tightly covered jar, in the refrigerator for about a week."
10. 48.

buttermilk, extra virgin olive oil, lemon juice, mayonnaise, garlic chives, tarragon, salt, sugar

Taken from cookeatshare.com/recipes/buttermilk-dressing-with-herbs-and-green-peppercorns-95974 (may not work)