I’ve tried one tinted green by the addition of fresh parsley, nice, but green dressing on salad greens? Doesn’t do it for me.
Then, there was the one with the 25 year old balsamic vinegar – Rich was pleased, but I thought it a touch heavy.
Finally, the one with no actual cream in it, which gets its creamy texture from the addition of cheese and a good emulsification – close, but no cigar.
SO! I found myself with a mass o’ salad fixins’ and in need of a dressing to entice Rich into grazing (I am more than happy with my old standby Catalina). What do do?
I grabbed the blender and started tossing stuff in.
This isn’t too, too bad, either – maybe I just need to roast the garlic first. Still, it’s a beginning…
•3 or 4 cloves of garlic
•4 tbsp rice vinegar
•2 tsp Worcestershire sauce
•2 tsp Dijon mustard
•1/4 cup buttermilk
•1/4 cup mayonnaise
•1 tsp sugar
•1/4 cup sour cream
•1 good dash freeze dried chives
Toss all into your blender container and give it a good whiz.
Hmmm, maybe olive oil in place of the mayonnaise? I’ll have to experiment further…