Try a drizzle of this dressing, then add bits of bacon and chopped chives. (Hint: It tastes great on salads or as a vegetable dip, too.) Yield: About 1¼ cups.
Course Brunch, Dressings, Main Course, Salad, Sauces, Side Dish
Cuisine Farmers Market, Southern, Summer Food
Author Wendy Perry
Ingredients
¾cupmayonnaise,Duke's preferred
¼ cupbuttermilk
2tablespoonsgarlic paste(or 4 cloves, grated)
4whole scallions,chopped
2tablespoons chopped fresh chives
1tablespoonchopped fresh tarragon
¼cupchopped fresh flat leaf parsley
1tablespoonwhite vinegar
several turnsfreshly ground black pepper
Instructions
Put all ingredients into the bowl of a food processor. Pulse until the dressing is blended and the herbs are incorporated. Store in a jar in the refrigerator. Serve at room temperature.