Dave Ehreth, the CEO of Sonoma Brinery, created a creamy salad dressing with our Preserved Meyer Lemon Paste. It brightens the flavor of greens with or without seafood (Dave makes a helluva crab salad), adding a depth of flavor from the preserved lemon, roasted pepper and fresh herbs. Making it up to four days ahead means it finds itself on sandwiches, and serves as a dip in our house, too.Need2/3 cup mayonnaise1/4 cup buttermilk1/2 clove fresh garlic1/2 tsp sugar1 scallion, finely minced2 TBS parsley, finely minced2 TBS roasted red bell pepper, roasted, skinned and finely chopped1 Mild Hatch chili, roasted, skinned and finely chopped (optional)1 tsp Bay Leaf Black Pepper Preserved Meyer Lemon Paste1 tsp fresh squeezed Meyer lemon juice1 tsp chili sauce (Frank’s, Tabasco, etc.)Salt to tasteDoCombine all ingredients until smooth. Refrigerate until ready to use. Prepare up to 4 days in advance.
