| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Post fabfoo, Post to mc |
8 |
servings |
INGREDIENTS
| 1/4 |
c |
Buttermilk |
| 2 |
|
Eggs |
| 2 |
ts |
White wine vinegar |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Coarsely ground black pepper |
| 1 |
ds |
Cayenne pepper |
| 1 1/2 |
c |
Olive oil |
| 1/4 |
c |
Bleu cheese; crumbled |
| 1/4 |
c |
Oregon hazelnuts; roasted & chopped |
| 1/8 |
ts |
Chopped parsley |
| 1/4 |
ts |
Grated lemon rind |
INSTRUCTIONS
Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a
blender or mixer bowl. Blend together until well mixed and slowly add olive
oil. When the dressing is totally emulsified and creamy, reduce speed to
low and add bleu cheese, Oregon hazelnuts, parsley and lemon rind. When the
ingredients are thoroughly mixed together, the dressing is ready to serve.
Refrigerate any unused portion. This is a hearty dressing that is good on
green salads, fruit salads, beef dinner salads and even a baked potato.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
Recipe by: Lisa-Fabfood
By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.
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