Photo: Iceberg Salad with Buttermilk Ranch Dressing Recipe
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
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.
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By kslighthouse_11...
Wichita, KS
on November 03, 2012
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This is better then the stuff you buy in the store. I added fresh parsley and dill to mine. It is awesome!!! You have to try this.
By HomeGirl47
Canton, GA
on October 25, 2012
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Eureka-I have found it! Just like the Black Eyed Pea used to serve in Herndon, VA. I added more buttermilk to cut the mayo flavor. My son doesn’t like onion bits, so I used a microplane for the garlic and onion—you HAVE to reduce the amount quite a bit when doing that. Taste is excellent. I added a little grated carrot just like the restaurant. Delish! Way to go, Claire!
By rachie_b
San Francisco, CA
on February 11, 2012
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Great recipe base, but needed a few herb additions like parsley and chives. Still great!
Read all 44 reviews