Tina, of Mom’s Crazy Cooking, has revamped her cooking challenge this month. Each participant will share their “ultimate” recipe of the chosen dish. We’re starting out with a simple assignment: ranch salad dressing. I have never attempted to make this myself, but since it’s actually something the picky hubby will eat, I whipped it up for our dinner last night.
I was surprised how much it tasted like the Hidden Valley brand that we all know…but better. Fresh herbs are imperative…but if you despise cilantro, dill will work just as well. Drizzled over a simple salad of iceberg lettuce, grape tomatoes, cucumbers and avocados, this made a light and luscious side dish.
Ranch Dressing…adapted from America’s Test Kitchen
1/2 cup buttermilk
1/2 cup mayonnaise
6 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 teaspoon fresh lemon juice
Pinch of sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Whisk together all ingredients. Check seasoning and add more sugar, salt or pepper if needed. Store covered in refrigerator up to 4 days.
Makes approximately 1 1/2 cups.
Tip of the day: To make a buttermilk substitute at home, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes, then use as directed in your recipe.