This is a dressing that appears atop our leafy greens and veggies quite often. Unlike many creamy dressings that call for sour cream and mayonnaise as a base, this one uses cottage cheese and buttermilk. The combination is very creamy with a slight tang. The recipe calls for whole fat cottage cheese and I do not recommend using low fat. The whole fat provides a nice richness that marries well with the other ingredients. On that note, I strongly urge you to use a quality Parmigiano-Reggiano cheese and freshly ground black pepper. After all, this is a parmesan-peppercorn dressing.
Enjoy a salad dressed with this dressing along side
Creamy Parmesan-Peppercorn Dressing
makes about 1 1/2 cups
2/3 cup whole milk large curd cottage cheese
2/3 cup buttermilk
1/3 cup freshly grated Parmigiano-Reggiano cheese
4 teaspoons white wine vinegar
1 medium garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated ground black pepper
In the bowl of a food processor or blender, combine the cottage cheese, buttermilk, parmesan, vinegar, and garlic clove. Process or blend until completely smooth. Stir in the salt and pepper. Transfer to an airtight container and store in the refrigerator for up to a week. Stir before using. Enjoy!
Source: Adapted from The Home Creamery, by Kathy Farrell-Kingsley