
Buttermilk Vinaigrette
Makes 1 CupIngredients
* | 1/4 cup fresh parsley leaves |
* | 1/4 cup fresh tarragon leaves |
* | 5 fresh basil leaves |
* | 1 shallot |
* | 1 clove garlic |
* | 1/2 cup buttermilk |
* | 1/2 teaspoon salt |
* | 1/2 teaspoon white pepper |
* | 1/2 cup canola oil |
Instructions
1 | Pick, wash and dry herbs. Slice shallot and garlic. |
2 | Place shallot, garlic, buttermilk, salt and pepper in a blender. Puree for one minute; then, while blending, add all the herb leaves. |
3 | When the dressing is uniformly green, about another minute, slowly pour in the canola oil. |
4 | Taste and adjust seasonings, if necessary. |
Source
Chef Ian Just, Les Zygomates, Boston, MA