Parmesan Pepper Dressing

Keith Ann Clotiaux (source unknown)

When I first discovered Reggiano Parmesan, I couldn’t get enough of it. This dressing was a great excuse to use it right in the dressing, rather than shavings on the top of a salad, which is also very good! (Dec 1999)

1/3 cup skim-milk buttermilk
1/3 cup non-fat cottage cheese
1/3 cup Parmesan cheese, grated
4 tsp white wine vinegar
1 small clove garlic, minced
1/2 tsp black pepper, or to taste

In a food processor or blender, combine buttermilk, cottage cheese, Parmesan, vinegar and garlic; blend until smooth. Stir in pepper. 

Toss with greens, such as romaine, butter lettuce and curly endive and slivers of red onion with croutons.

NOTE: The dressing can be stored, covered in the refrigerator for up to 2 days.