Ingredients

• 1 large egg
• 1/2 cup olive oil
• 1/4 cup buttermilk
• 1 Tbsp minced garlic
• 1/4 cup chopped green onions
• 1/2 cup coarsely grated fresh Parmesan cheese
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp salt
• 3 turns freshly ground black pepper
• 1 Tbsp Pernod

Preparation

Beat the egg in large bowl. Slowly whisk in the oil, then the buttermilk. Continue whisking as you add the garlic, green onions, 1/4 cup of the Parmesan, lemon juice, salt, pepper, and Pernod. Whisk until thoroughly emulsified. Makes about 1 cup.

Try with: 4 cups assorted greens (arugula, frisèe, radicchio, watercress, mustard, or other salad greens) and roasted nuts.

Used in Greens and Fried Oyster Salad
From Emerils.com