Creamy and tangy, perfect for crispy romaine.
Makes 1¾ cups (28 tablespoons)
1½ ounces shallots
1 tablespoon plus 1 teaspoon drained green peppercorns, rinsed and drained again
1½tablespoons fresh lemon juice
1½ tablespoons white wine vinegar
1½ tablespoons water
⅓ cup lowfat sour cream
6 ounces chevre
⅓ cup extra virgin olive oil
Calories 48 (76% from fat) - carb. 2g - pro. 1g - fat 4g - sat. fat 1g - chol. 4mg - sod. 37mg - calc. 15mg - fiber 0g
Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds. Remove and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the work bowl, add the salt. With the machine running, add the olive oil through the hole in the small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes before using, to allow the flavors to blend. The dressing will keep for a week in the refrigerator.