Iceberg Salad with Buttermilk Ranch Dressing

Name: Iceberg Salad with Buttermilk Ranch Dressing
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 scallions, trimmed; 1 garlic clove; 1/2 cup mayonnaise; 1/3 cup buttermilk; Kosher salt and freshly cracked black pepper; 1 head iceberg lettuce, washed, shaken dry, and cored

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

Ingredients

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2 scallions, trimmed

1 garlic clove

1/2 cup mayonnaise

1/3 cup buttermilk

Kosher salt and freshly cracked black pepper

1 head iceberg lettuce, washed, shaken dry, and cored

Directions

Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.