I am probably going to be called the crazy parsley lady, at some point, but I really think we do not eat enough of that stuff. Vitamins A and C, available year round with a nice herbal flavor that does not overpower. The essence of fresh could not be displayed any better than through parsley. I have come to love the stuff. Call me crazy...........but this is delicious!
Parsley, Buttermilk and Parmesan Dressing
adapted from: the Horn of the Moon Cookbook
3-5 cloves garlic (if you like more, use more)
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs (remove the lower, tougher stems)
1/4 c freshly grated Parmesan cheese
Rinse the parsley well, trim lower/tougher stem portion.
Spread parsley out on toweling, inspect and remove any unacceptable leaves and/or stems. Roll up firmly, and "wring out" gently to release excess water into the toweling.
Place all ingredients except Parmesan cheese in a food processor or blender, process until smooth.
|Parsley Buttermilk and Parmesan Cheese Salad Dressing|
Add cheese process additional 30 seconds. When processed, decant into a refrigerator jar.
Makes approximately 1 2/3 cups. Refrigerate until served.
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