I, like many of you, have a deep appreciation for a great salad dressing. It is one of my most common cravings. My favorites list is lengthy, but this parmesan peppercorn holds the top spot.
This dressing is something else. It is decadent and rich and incredibly flavorful. It is perfect on a steak salad, but it is also wonderful as a vegetable or chip dip. A wonderfully tangy base from greek yogurt and buttermilk, saltiness from freshly grated parmesan and a spicy kick from ground peppercorns create a delicious dressing that you will absolutely love.
Let’s get it started…
Like most dressings, this one is very simple to bring together. You’ll need 2/3 cup of full fat plain greek yogurt or sour cream. The greek yogurt will be thicker and more tangy and the sour cream is smoother and more mild. I like it both ways, so use whatever sounds best to you or what you have on hand.
You will also need 1/2 cup of a good quality mayonnaise (I love Duke’s mayonnaise!), 1/3 cup of buttermilk (I prefer full fat, but low fat will work), 1/2 cup of finely shredded fresh parmesan, 2 large grated garlic cloves, 1/4 teaspoon of salt and some freshly cracked peppercorns.
If you have peppercorns in a grinder, adjust the grind setting so you get a variety of small and larger pieces. If you do not have a grinder, you can crush them using a mortar and pestle or by placing them in a plastic bag and smashing them with a rolling pin or meat tenderizer.
There is a huge difference between freshly cracked pepper and the pre-ground black pepper and I would definitely reach for whole peppercorns when making this dressing. You’ll be glad that you did…
Combine the greek yogurt, mayonnaise and buttermilk in a small bowl. I like my dressing to be a “drizzle-able” consistency and 1/3 cup of full fat buttermilk is perfect for this. If you are using low fat buttermilk or want your dressing a bit thicker, start with less and stop when you are happy with the consistency.
Add about a half teaspoon of your freshly cracked peppercorns, the grated garlic, finely shredded parmesan and salt and whisk until everything is well combined.
Take a taste test (one of my favorite “jobs”) and add more peppercorns, if you would like your dressing a bit more spicy. The amount of peppercorns called for in this recipe is pretty broad, because everyone has different spice preferences. I add quite a bit, but start out with a little and add as you taste.
I am so excited for you to try this parmesan peppercorn dressing. It is truly perfect, in my humble opinion, and I know you are going to love it every bit as much as I do.
It is creamy, salty, spicy and delicious.
Enjoy!!
Parmesan Peppercorn Dressing
Ingredients
- 2/3 cup of full fat plain greek yogurt or sour cream
- 1/2 cup of mayonnaise
- 1/3 cup of buttermilk
- 1/2 cup of fresh parmesan, finely shredded
- 2 garlic cloves, grated or crushed
- 1/4 teaspoon of salt
- 1/2-2 teaspoons of whole peppercorns, freshly cracked
Instructions
- Combine all of the ingredients in a small bowl starting with 1/2 teaspoon of the freshly cracked peppercorns
- Taste and add additional pepper, if desired
- Chill in an airtight container or use immediately
