An American classic gets a contemporary update and a new, gorgeous color!
Ranch dressing is a classically creamy mix of buttermilk, onion, garlic, mustard, fresh herbs, and salt and pepper. Used both as a dressing for salads and as a dip for crudités, "Ranch" can be made with mayonnaise or sour cream in place of buttermilk. In this recipe, the buttermilk and classic seasonings remain, but an avocado is added for flavor and color. The result is a smooth and creamy concoction with that familiar note of sourness and punch. Serve this elixir over tender and sweet butter lettuce leaves, grape tomatoes, red onion slices, cucumber, avocado slices, and lots of freshly ground black pepper. Delish!
Equipment: cutting board; chef's knife; dry and wet measuring cups; measuring spoons; blender
Ingredients: 1 cup buttermilk
flesh of 1 avocado
¼ of a yellow onion
¼ cup chopped chives
¼ cup chopped parsley leaves
¼ cup dill sprigs (stems removed)
2 teaspoons Dijon mustard
2 garlic cloves, peeled
kosher salt and freshly ground pepper
1. In a blender, combine all of the ingredients until thoroughly blended, about 1 minute. Taste and adjust seasoning as needed.
Makes approximately 1½ cups dressing. Store in an airtight container in the refrigerator.
