Microwave limes for about 30 seconds to release essential oils
, and set until cool enough to handle. Turn on the blender
and while it's running, add 1 at a time through the feed tube, the parsley
, cilantro, garlic, mayonnaise, and mascarpone cheese
, and blend together until a smooth paste has formed. At this point, the limes should be cool enough to handle. With the power still on, squeeze the lime
juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed.
the oil and butter in a saute pan over medium heat and saute the peaches lightly. Set aside to cool.
Bang the core
part of the head of lettuce on a hard surface and twist it to remove), cut into 1-inch pieces, rinsed and dried with a salad spinner
. To make the bite sized pieces, cut the head of lettuce in half then with flat sides against cutting board, cut into 1-inch strips lengthwise and then 1-inch squares crosswise.
Toss together iceberg lettuce, romaine lettuce
, fresh ginger
, and cucumbers. Fold in tomato wedges and cooled peaches
, and crumble in blue cheese
. Transfer to serving dishes and serve with buttermilk dressing on the side.