This month, Tasting Table celebrates all things salad. Keep your cool with us.
Ranch dressing has had something of a comeback in recent years (hello, Richard Blais's Sri-Rancha). But we're not against keeping it simple and classic.
This quick and easy recipe ages well. Stir it up and throw it in the fridge for one day to really let the herbs and spices develop, then dunk your veggies, dress your greens or dip your pizza (no judgment).
Buttermilk Ranch DressingRecipe from the Tasting Table Test Kitchen
Yield: 1½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes, plus 1 hour for marinating
¾ cup whole-fat Greek yogurt
2 tablespoons mayonnaise
1 teaspoon lemon juice
½ teaspoon minced garlic (1 small clove)
¾ teaspoon celery seed
¼ teaspoon dry mustard powder
¼ teaspoon dried onion powder
¼ teaspoon kosher salt
Pinch ground black pepper
Pinch dried oregano
Pinch crushed red chile flakes
⅔ cup buttermilk
1 tablespoon finely chopped dill
2 teaspoons finely chopped flat-leaf parsley
In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, garlic, celery seed, dry mustard powder, dried onion powder, salt, pepper, dried oregano and crushed red chile flakes. Whisk in the buttermilk, and add the dill and parsley last. Cover and refrigerate at least 1 hour to let the flavors marinate and the celery seed soften. Taste and adjust the seasoning with salt as needed before serving. Store in the fridge up to 5 days.
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