Buttermilk Dressing with Herbs & Green Pepper

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.

• Ready In: 10 mins
• Yields: 1 1/2 cs.

Ingredients

• 2⁄3 cup buttermilk
• 1⁄3 cup olive oil
• 1 1⁄2 tablespoons lemon juice
• 1⁄4 cup mayonnaise
• 3  tablespoons  garlic chives, snipped
• 1  teaspoon  fresh minced tarragon
• 2  teaspoons  coarsely ground green peppercorns
• 1⁄2 teaspoon salt (approximately)
• 1⁄4 teaspoon sugar

Directions

1. Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended.
2. Blend in remaining ingredients.
3. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
4. Correct seasoning and allow to come to cool room temperature before serving.