Buttermilk Ranch Dressing with Bibb Lettuce

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Yield: 3 cups dressing
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3 scallions, white and green parts, chopped

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

11/2 tablespoons Dijon mustard

1 tablespoon good olive oil

2 garlic cloves, chopped

2 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup good mayonnaise

1/2 cup Greek-style yogurt, such as Fage Total

1/2 cup buttermilk, shaken

Salad greens for 6

3 small Bibb lettuces, cut in half through the core

2 large ripe tomatoes, thickly sliced

1 red onion, sliced


Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.

Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.

Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

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