Creamy Lemon Dressing

Dave Ehreth, the former CEO of Sonoma Brinery (aka Dave the Pickle Guy), created this creamy salad dressing at home with If & When. 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.  

You can make it up to four days ahead and spread on sandwiches or serve as a dip, but when Dungeness crabs are in season…there's no better accompaniment.

Need

2/3 cup mayonnaise

1/4 cup buttermilk

1/2 clove fresh garlic

1/2 tsp sugar

1 scallion, finely minced

2 TBS parsley, finely minced

2 TBS roasted red bell pepper, roasted, skinned and finely chopped

1 Mild Hatch chili, roasted, skinned and finely chopped (optional)

1 tsp Bay Leaf Black Pepper Preserved Meyer Lemon or the Moroccan blend for a slightly sweeter finish to complement Dungeness crab

1 tsp fresh squeezed Meyer lemon juice

1 tsp chili sauce (Frank’s, Tabasco, etc.)

Salt to taste

Do

Combine all ingredients until smooth. Refrigerate until ready to use. Prepare up to four days in advance.