My day to day meals are usually simple, like a really good salad. I never buy pre-made salad dressings because homemade is always easier and better. I had rarely used ranch on salads until I started making my own. Homemade ranch couldn’t be more different from the the supermarket goopy stuff that comes out of a squeeze bottle. You just throw a few ingredients into a jar and shake. Alternatively, you can put all the ingredients into a food processer if you want a smoother dressing. Of course you can use ranch on just about any kind of salad. I was grilling some meat anyway, so I grilled the romaine heads, which gives the salad a light charred flavor that is perfect with cool creamy ranch. Top with whatever looks lovely and in season, like tomatoes and ripe avocados.
Ranch Dressing Ingredients:
- 1 cup of buttermilk, well shaken
- 1/4 cup of Greek-style yogurt or sour cream
- 1/2 cup of mayonnaise
- 1 garlic clove, minced
- 2 tablespoons of shallots, minced
- 2 tablespoons of basil, minced
- 2 tablespoons of flat-leaf parsley, minced
- 1 tablespoon of freshly squeezed lemon juice
- Sea or kosher salt and freshly ground black pepper to taste
- 2 heads of romaine lettuce
- 2 hard boiled egg
- small tomatoes
- 1 avocado, sliced
Slice the romaine hearts down the middle so the leaves are still held together.
Grill the romaine hearts over a high heat for about 2-3 minutes or until a nice char develops on the romaine.
Pour dressing over the romaine . . .
And top with tomatoes, avocados and egg.
Serve the salad with a fork and a knife and enjoy!
(images by HonestlyYUM)