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Buttermilk Vinaigrette
Ingredients
| * | 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