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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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Ingredients

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

Directions

  1. 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.
  2. Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
  3. Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

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