1 large clove garlic, smashed
½ teaspoon kosher salt
1 cup good quality mayonnaise or light mayonnaise
½ cup buttermilk
1 teaspoon white balsamic vinegar
1 teaspoon fresh orange or lemon juice
Place all ingredients in a food processor and blend until smooth.
2 tablespoons Italian flat leaf parsley, rough chopped
2 tablespoon fresh chives, snipped
2 tablespoons fresh dill, rough chopped
Add herbs to processor and pulse once or twice until incorporated but not blended smooth. Let dressing sit in refrigerator at least two hours before using to develop flavors.
1 large carrot
1 small jicama
Raw kernels of corn cut from
2 cobs of corn
1 bunch of scallions, sliced in
½ inch slices
1 red pepper
1 yellow pepper
¼ pound sugar snap peas
2 stalks celery
½ container grape tomatoes,
cut in half
All vegetables should be cleaned and diced in equal size cubes except the tomatoes. Place in large bowl. Add enough of the dressing to just coat the vegetable mixture.
Ingredients can be added or interchanged depending on the season and what is in the refrigerator. You can mix with arugula, broccoli, blue or goat cheese, grilled chicken or shrimp/scallops for more of an entrée sized salad.
Salad and salad dressing recipe courtesy of Jenn Mentzer, Mac’s Parties & Provisions, 95 Commercial Street, Wellfleet. 508-214-3290, www.macsseafood.com