The Culinary World, with Chef James - Classic Recipe -- Ranch Salad Dressing

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Classic Recipe -- Ranch Salad Dressing

FoodReference.com

Makes About A Cup

One recipe of this relatively thick dressing will coat 3 quarts (6 servings) of salad greens. Sturdy greens such as romaine and iceberg are ideal partners with this dressing.

* 1/2 small clove garlic, peeled
* 1/4 teaspoon salt
* 1/4 small red bell pepper, minced (about 1 tablespoon)
* 1 medium scallion, white and green parts, minced
* 1 small shallot, minced (about 1/2 tablespoon)
* 1 1/2 teaspoons minced fresh parsley leaves
* 1/2 teaspoons minced fresh cilantro leaves
* 1/2 teaspoon lemon juice
* Pinch ground black pepper
* 1/4 cup buttermilk
* 1/4 cup mayonnaise
* 2 tablespoons sour cream

1. Roughly chop the garlic, then sprinkle it with the salt. With a chef's knife, turn the garlic and salt into a smooth paste.

2. Mix the garlic paste, bell pepper, scallion, shallot, parsley, cilantro, lemon juice, and black pepper together in a medium bowl. Add the buttermilk, mayonnaise, and sour cream and whisk until smooth. (The dressing can be refrigerated in an airtight container for up to 4 days.)

Courtesy of FoodReference.com.

This news arrived on: 01/12/2007

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