We all tend to like the Ranch dressings in restaurants but then when I buy a commercial Ranch dressing we are disappointed. It just never has quite the taste we like. I went back to a homemade version to go on a steak salad I was making for dinner with the last of the Montreal Grilled Steak I made the other night. This recipe, a minor twist on the America’s Test Kitchen version, was a hit!
Homemade Buttermilk Ranch Dressing
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 6 tablespoons mayonnaise
- 1 tablespoon minced shallot or red onion if you don't have a shallot
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh cilantro
- 1 large garlic clove minced
- 1 teaspoon fresh lemon juice
- pinch sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mix everything together and let chill in the refrigerator to blend. I think it's better after a few hours but if you don't have that much time just make it the first part of your dinner prep and let chill while you finish the rest of your dinner.
- This should keep well in the refrigerator for a few days at least. Stir together again before using.
Tonight’s salad was:
- chopped Romaine lettuce
- chopped red leaf lettuce
- chopped celery
- chopped carrot
- chopped avocado
- black beans
- sliced leftover steak
- a bit of grated cheese
I meant to add some sunflower seeds but forgot.
I like to mix up all the vegetables for the salad in a bowl and serve the steak and dressing on the side so people can add what they want and the rest can be easily packed away for lunch the next day. This would make a great packed lunch as well.
We’ve been on a good salad roll these days. For Easter dinner I made a really good spinach salad with a orange-juice based salad dressing. I’ll post that soon! I added chopped oranges and strawberries to the spinach and it was really good.