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.
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 Paste
1 tsp fresh squeezed Meyer lemon juice
1 tsp chili sauce (Frank’s, Tabasco, etc.)
Salt to taste
Combine all ingredients until smooth. Refrigerate until ready to use. Prepare up to 4 days in advance.