May 10, 2013
We're harvesting radishes, peas, spinach, lettuce, arugula, and endives from our garden these days, which means we're eating salad for dinner almost every night. For our salad, I like to make my own croutons and dressings. Most salad dressings don't take very long to make, and can be prepared only moments before serving. Ranch dressing, on the other hand, is best if prepared a few hours in advance so the flavors have time to develop.
Still, despite the fact that it takes some thinking in advance, homemade ranch dressing is worth the effort. It's one of my favorites, so I thought I'd share my recipe with you so you can try it at home. Enjoy!
1 cup buttermilk
1/2 to 1 cup mayonnaise, depending on desired consistency
1 teaspoon garlic powder
1-2 tablespoons parsley, chopped
1-2 tablespoons chives, chopped
Juice of half a lemon
A few drops of Worcestershire sauce, to taste
Freshly cracked pepper
Salt, to taste
Mix all the ingredients together and pour into an airtight container. Refrigerate for 3-5 hours before serving to let the flavors meld. Serve over salad or as a dip for vegetables, chips, and breads.