---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Seasonings, Salads
       Yield: 1 batch
     2/3 c  Buttermilk
     1/3 c  Olive oil
   1 1/2 tb Lemon juice
     1/4 c  Mayonnaise
       3 tb Garlic chives; snipped
       1 ts Fresh minced tarragon
       2 ts Coarsely ground green
            -- peppercorns
     1/2 ts Salt (approximately)
     1/4 ts Sugar
   Whisk buttermilk, olive oil, lemon juice and
   mayonnaise in a small bowl until mixture is smooth and
   well blended.  Blend in remaining ingredients. Cover
   the bowl tightly with plastic wrap and refrigerate for
   at least 30 minutes.  Correct seasoning and allow to
   come to cool room temperature before serving.
   Yield: About 1 1/2 c. dressing.
   Belsinger and Dille write: “This tangy dressing goes
   well with all kinds of salad greens and is especially
   good with cucumbers and summer-ripe tomatoes.  Pour it
   over steamed and sliced new potatoes for a delicious
   warm potato salad.  Coarsely crack the peppercorns in
   a mortar and pestle or use the flat side of a chef’s
   knife to crack them on a cutting board. The dressing
   will keep, in a tightly covered jar, in the
   refrigerator for about a week.”
   From Susan Belsinger and Carolyn Dille’s “Peppercorns
   Around the World” article in “The Herb Companion.”
   Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 48.  Posted by
   Cathy Harned.