Buttermilk Ranch Dressing with Bibb Lettuce
- Level: Easy
- Yield: 3 cups dressing
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 356
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 19
- Sodium
- 577
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
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
- 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.