2/3 cup buttermilk
1/3 cup olive oil
1 1/2 tbsp lemon juice
1/4 cup mayonnaise
3 tbsp garlic chives, snipped
1 tsp fresh minced tarragon
2 tsp coarsely ground green - peppercorns
1/2 tsp salt (approximately)
1/4 tsp sugar
Directions
Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small
bowl until mixture is smooth and well blended. Blend in remaining
ingredients. Cover the bowl tightly with plastic wrap and refrigerate
for at least 30 minutes. Correct seasoning and allow to come to cool
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 warm potato salad. Coarsely crack the peppercorns in
a mortar and pestle or 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."
From Susan Belsinger and Carolyn Dille's "Peppercorns Around the
World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5,
No. 2. Pg. 48. Posted by Cathy Harned.
Servings: 1 batch
Buttermilk Dressing With Herbs & Green Pepper Recipe brought to you by Recipe Ideas
Categories: Beverages; Salad; Salad Dressing; Vegetable
The History of Recipes
We are able to trace the history of meal recipes way back into distant history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these ancient recipes were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created some documents detailing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. This early Roman chef informs us how the Roman cooks made use of many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including basil and rosemary. These new foods and tastes was responsible for a surge in books on cookery, most of which still exist in private libraries. By the time we get to the 1900s, cooking publications were in great demand, due to higher levels of literacy, people having more leisure time and a general increase in wealth. The arrival of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Buttermilk Dressing With Herbs & Green Pepper recipe.
