Ours was a romantic dinner Chez Bronson for Valentine's Day on Sunday, as (a) we're not ones to pay a gazillion dollars for some sub-par Valentine's prix fixe menu, and (b) even if we were, we don't exactly live in an area rife with prix-fixe Valentine's dinner specials. (Unless you count "fried cheese curds" as a fancy food.)
And anyway, we already had all the makings for a romantic meal in our refrigerator, freezer, and pantry. On our dinner menu? Venison tenderloin and twice-baked potatoes. And to start, wedge salads with bleu cheese crumbles, bacon, and a fresh homemade buttermilk ranch dressing.
This tangy dressing is a cinch to whip together, particularly if you have a food processor. Toss all the ingredients in, give it a whirl, and voila, your buttermilk ranch dressing is done. One recommendation, however -- do try to make it in advance if at all possible. At least an hour in the fridge will give the flavors time to meld together, making it that much tastier. Trust me, it's definitely worth a little wait. Your lettuce (and tastebuds) will thank you.
Buttermilk Ranch Dressing
makes ~3 cups
3 scallions, white and green parts, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Dijon mustard
1/2 teaspoons dried dill
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup buttermilk
1. Add the scallions, chives, parsley, lemon juice, mustard, dill, olive oil, salt, and pepper to the bowl of a food processor with the metal blade attached. Process for 20-30 seconds, or until well combined. Carefully scrape down the sides of the bowl with a rubber spatula. Add the mayonnaise, Greek yogurt, and buttermilk and blend until smooth. Season to taste with additional salt and pepper if desired. Place in a bowl, cover, and refrigerate for at least an hour before serving.
(adapted from this Ina Garten recipe)
makes ~3 cups
3 scallions, white and green parts, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Dijon mustard
1/2 teaspoons dried dill
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup buttermilk
1. Add the scallions, chives, parsley, lemon juice, mustard, dill, olive oil, salt, and pepper to the bowl of a food processor with the metal blade attached. Process for 20-30 seconds, or until well combined. Carefully scrape down the sides of the bowl with a rubber spatula. Add the mayonnaise, Greek yogurt, and buttermilk and blend until smooth. Season to taste with additional salt and pepper if desired. Place in a bowl, cover, and refrigerate for at least an hour before serving.
(adapted from this Ina Garten recipe)
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