Peppercorn-Parmesan Salad Dressing
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
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Photography: Petrina Tinslay
Source: Everyday Food, June 2011
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 ounces finely grated Parmesan (2/3 cup)
- 1 teaspoon coarsely ground pepper
- Coarse salt and ground pepper
In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in Parmesan and coarsely ground pepper. Season to taste with salt and pepper.