This sweet, herby dressing has great texture and bold flavors, and it’s delicious with hardier greens such as baby spinach and romaine. It’s also excellent as a sandwich condiment and drizzled over grilled chicken.
Recipe information
Yield
makes about 2 cups
Ingredients
1/2 cup extra-virgin olive oil
1/2 cup reduced-fat mayonnaise
1/2 cup buttermilk
2 tablespoons grainy mustard, such as moutarde de Meaux
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons capers, rinsed and chopped
2 tablespoons minced shallots
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh tarragon
Kosher salt to taste
Hot red pepper sauce to taste
Preparation
Step 1
In a medium mixing bowl, whisk together the olive oil, mayonnaise, buttermilk, mustard, vinegar, sugar, capers, shallots, oregano, basil, and tarragon until well blended. Add kosher salt and red pepper sauce to taste.
Step 2
Use at once or store in a tightly covered container in the refrigerator for up to 1 week.
from aunt elsa’s kitchen
Step 3
To store fresh herbs, place them in a zip-top plastic bag with a damp paper towel. Seal the top and place in the crisper drawer in the refrigerator. The dampness will help keep them fresh longer.
