It’s St. Patrick’s Day, and though I’m not going to be posting about something traditionally Irish, I did manage to come up with something that’s technically green, or served on something green, at least. Hey, I told you that I have a backlog of recipes, and I’m still back around Christmas. At this rate, you might see a St. Patrick’s Day recipe in July sometime. I should just have a two week marathon posting session so I can get caught up on the recipes.
Anyway, enough about me being an embarrassment to my Irish ancestors. A while back, I went out to dinner with a friend, and the restaurant that we went to (Mexican, by the way) had the tastiest peppercorn dressing. This recipe is my attempt at recreating their creamy peppercorn dressing, and I think that I got pretty close.
Warning: if you don’t want to deal with major garlic breath, you will want to cut down on the garlic — maybe add half or a quarter clove, instead of a whole clove. It’ll still be quite delicious.
Ingredients
1/2 cup sour cream
1/4 cup plain yogurt
1/4 cup buttermilk
1 tsp. Worcestershire sauce
1 clove garlic, grated
1/2 cup freshly grated parmesan cheese (use the smallest side of the grater)
1 tsp. freshly ground pepper
1/2 tsp. kosher salt
Instructions
1. In a medium bowl, combine all of the ingredients. Stir or whisk until thoroughly combined. Chill for at least an hour to allow the flavors to marry before serving.
Posted in Food, Gluten Free, Salads | 4 Comments »
[…] creamy peppercorn dressing would make a lovely addition to my salads (@ domestic […]
posted: March 24th, 2010 at 7:02 amMy husband is super picky about salad dressings, and I think that he’d absolutely love this!
posted: March 31st, 2010 at 2:18 pmThat salad looks yummy. Specially the peppercorn dressing. Thanks!
posted: April 2nd, 2010 at 2:16 pmWhat a delicious looking dressing. Can’t wait to try it!
posted: April 5th, 2010 at 10:24 pm