Ingredients
Salad Dressing Ingredients
- ½ cup mayonnaise
- ¼ cup buttermilk
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced (or 2 teaspoons minced garlic)
- ¼ teaspoon dried tarragon (or ¾ teaspoon fresh tarragon)
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
- ½ teaspoon anchovy paste
- 2 kalamata olives
Instructions
- Combine the ingredients: In a blender or food processor, add mayonnaise, buttermilk, grated Parmesan cheese, minced garlic, dried tarragon, lemon juice, black pepper, anchovy paste, and kalamata olives.
- Blend to smooth consistency: Pulse the mixture until all ingredients are smoothly combined and the dressing has a creamy texture.
- Chill the dressing: For optimal flavor, chill the dressing in the refrigerator for at least 1 hour, or preferably overnight, allowing the flavors to meld together fully.
- Store and serve: Keep the dressing refrigerated for up to one week. Before serving, pulse it again or stir thoroughly to recombine any separated ingredients and enjoy it on your favorite Italian house salad.
Notes
- For a fresher herb flavor, substitute dried tarragon with fresh tarragon, using three times the amount.
- Chilling the dressing enhances the depth of flavor and thickens the texture.
- Anchovy paste adds umami and depth but can be omitted for a milder taste.
- Kalamata olives contribute a subtle briny flavor; ensure they are pitted before blending.
- Store the dressing in a sealed container in the refrigerator to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Blending
- Cuisine: Italian
