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SERVES 1 cup
It feels like buttermilk ranch is everyone’s secret favourite salad dressing. We all order the balsamic because we think it’s “healthier” but all we really want is ranch*. Am I right or is this just me?
I’ve been tinkering with this recipe for years, and have discovered that there are three keys to a dressing worthy of the title “world’s best”.
Use real mayo. No low-fat crap, no miracle whip, no. Good mayo!
Let the flavours mellow together for at least an hour before serving. The garlic needs to settle the Jeff down a bit, and the acidity of the buttermilk will do exactly that, given enough time.
Don’t go for a brash n sassy salad. Keep it simple with mild lettuce like Boston and a few classic veggies such as cherry tomatoes and cucumber. Let this glorious dressing be the star!
This is also a spectacular coleslaw dressing — just add very finely sliced cabbage (and maybe a small grated apple) and stir well.
Here’s the full how-to:
½ cup mayonnaise
⅓ cup buttermilk, well-shaken before measuring
1 tablespoon lemon juice
2 teaspoons dijon
1 very small clove of garlic, grated or pureed
¼ cup snipped chives or dill or both
Whisk everything together in a small bowl. Transfer to a mason jar and chill a least 1 hour before serving.
or Thousand Islands, which is essential for a Reuben and also delish on iceberg.
Click below for a printable version of this recipe.
World’s Best Buttermilk Ranch Dressing