Have I told you how much I love ranch dressing? Are there people who don’t love ranch dressing? I don’t know if I can be friends with those people. In my younger years, pre making everything from scratch, I favored Hidden Valley Ranch. Today’s me cringes at the ingredients in that stuff!
Our garden is putting off some serious salad greens right now. We love the spiciness of mustard greens so we planted them in excess. Most nights, dinner includes a mustard green salad with fresh tomatoes, cucumbers, radishes and homemade ranch dressing. It’s the reason I keep buttermilk on hand at all times.
For the best ranch dressing recipe, I turned to my idol Ina Garten, the Barefoot Contessa. I fell in love with Ina after I had my daughter. Always the workaholic, I had to turn those hours spent breastfeeding a newborn into something productive. I can’t help myself. I’m not good at idyl time. I watched every Barefoot Contessa episode I could dvr. Some of them more than once. The woman is amazing. She rarely turns out something that isn’t delicious. And she makes cooking easy. Plus, Jeffrey!
I’ve only adapted her ranch dressing recipe ever so slightly to use up whatever herbs I have on hand and to reduce the mayo just a little.
3 green onions, white and green parts, chopped
1/2 cup chopped fresh herbs (I use basil, cilantro, parsley, chives – in various combinations)
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons Dijon mustard
1 Tablespoon olive oil
2 garlic cloves, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup Mayo
1/2 cup Greek yogurt (we use Milkhouse)
1/2 cup buttermilk, shaken
Combine all ingredients in a quart sized mason jar and puree with an immersion blender. Keeps in the refrigerator for 1 – 2 weeks. Enjoy it on salads, as a veggie dip, over burritos, or by the spoonful!