Creamy Herb Ranch Dressing Recipe
By Marlo Colletto (TC3 Farm CSA Member)
Salads are a summertime staple and the first thing I thought of when scoping out the lettuce, cukes, and herbs in this week鈥檚 share. Rather than create a recipe for something as simple as a toss salad however鈥攂y definition a dish meant to be thrown together in haphazard abandon鈥擨 thought I would focus on the dressing. I鈥檓 a CSA veteran and veggie fan, but if I鈥檓 honest, I still eat salad half for the drizzle of dressing on top. My usual crutch is a simple apple cider vinegar/olive oil mix with some spices and a little soy sauce thrown in, but this time around that just wasn鈥檛 cutting it. With herbs in hand, I improvised a creamy homemade ranch instead, incorporating some TC3 Farm herbs (in this case an odd smattering of parsley, basil, and rosemary) into it as well as a head of mild un-cured garlic. Again, and I know I stress this a lot, the recipe below reflects what I had on hand. It can be easily altered to suit鈥攕ubstituting other herbs, combining vinegar and white milk to make faux 鈥渂uttermilk鈥 or trading sour cream for plain yogurt.
Directions
- Whisk together mayonnaise, sour cream, and buttermilk in a medium bowl.
- Mince herbs and garlic and add them to the dressing mixture along with the rest of the spices and other ingredients.
- Stir well.
- For best development of flavors, refrigerate dressing for a few hours before serving.
And, done! Pour over greens as desired or combine with feta, cucumber, tomato, and minced red onion for a light Greek treat.
Ingredients:
- 陆 cup mayonnaise
- 陆 cup sour cream
- 陆 cup buttermilk
- Approximately 录 herbs
- 1 head uncured garlic (or garlic powder to taste)
- 陆 teaspoon apple cider vinegar
- 陆 teaspoon Worcestershire sauce
- 录 teaspoon salt
- Fresh black pepper to taste