BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
BUTTERMILK GARLIC HERB DRESSING
As served over fried green tomatoes during our Sep 2012 Dinner Show.
1 cup buttermilk
- 1/2 sour cream
- 3 tablespoons flat leaf parsley, minced
- 1 tablespoon chives, chopped small
- 1 shallot, minced
- 2 cloves garlic, minced or pasted
- 1/4 cup EVOO
- 1/4 cup wine vinegar
- Salt pepper Coriander to taste
Blend all ingredients. Check by tasting. Adjust seasoning. Keep refrigerated for service. Will hold up to a couple weeks. Stir or shake well before using.