Parmesan Peppercorn Dressing

It’s no secret that salads are a hard sell in my house. I’d rather get my daily vegetable allowance from roasted vegetables or a cozy bowl of soup, but there are days when the only way to eat my greens is in a salad. The thing that transforms any salad from good to great is the dressing. Like many of you, I have a refrigerator door full of store-bought dressings, but nothing makes a salad more delicious than one that’s homemade. This easy, creamy Parmesan peppercorn dressing relies on nutty Parmesan cheese and black peppercorns for a salad dressing that will make anyone — even me — a salad lover. 

• The perfect combination of cheesy and peppery. Nutty, cheesy Parmesan, spicy black pepper, and tangy buttermilk and lemon are balanced in a creamy salad dressing that keeps you coming back, bite after bite. 
• Serve it with salads and more. Even the simplest salad feels special with this dressing, but that’s not all you can serve it with. Use it as a dip for vegetables, drizzle over grain bowls, and even use it as a marinade for chicken. 

• Buttermilk and mayonnaise: This combination gives the salad dressing its creamy consistency and tasty tang.  
• Parmesan cheese: With so few ingredients, it’s important to use the best Parmesan cheese here. Start with a wedge and grate it at home or use store-bought grated, but leave the shelf-stable Parmesan for another time. 
• Black pepper: This is not the place for pre-ground pepper. Grind black peppercorns directly into the mixing bowl to capture their spicy flavor and aroma. 
• Lemon juice: Freshly squeezed citrus brightens the dressing and boosts buttermilk’s tangy flavor. 

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