Black Garbanzo Salad with Emily Nunn's Barn Ranch
Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo, and she's a constant inspiration...
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Cooking tools:
- Mortar and pestle
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Serving bowl
- Refrigerator
Ingredients
- 2 cloves of garlic
- 1 teaspoon salt
- ½ cup sour cream
- ½ cup buttermilk
- ¼ cup mayonnaise (I'll use homemade if I have it)
- 1 teaspoon fresh lemon juice
- Freshly ground black pepper to taste
- Dash of Tabasco
- ½ teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- ½ cup finely chopped fresh parsley
- 2 cups cooked, drained Rancho Gordo Black Garbanzos (or Classic Garbanzos)
- 1 1½ cups thinly sliced celery
- ¼ cup minced white onion
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