This one’s for my friend, Peg. Peg bakes magnificent bread and sells it at our farmers’ market in Angelica, New York. Peg pointed a baguette at me last Saturday and said, “Rebecca. You need to do Ranch dressing. Soon.” When someone brandishes bread at me, I listen.
It didn’t hurt that Peg was doing a little mind-reading. I had just been thinking that Foodie With Family was sorely lacking in the salad dressing category and it is BIG GREEN SALAD season and we all know how I feel about BIG GREEN SALADS (if not, click here.) It’s dunking season, too. Don’t forget all the summer snacking possiblities. Carrot and celery sticks, broccoli and cauliflower florets -oh heck- and breadsticks, and chicken wings, too. Just about everything is better with a little coating of Ranch dressing, isn’t it?
Remember that Ranch dressing doesn’t just come in packets. And good golly… that pre-made stuff in the bottle is horrific. Ranch dressing is -at the heart of things- a tangy buttermilk dressing loaded to the gills (were buttermilk to have gills, that is) with herbs. We all know fresh herbs taste better than dry ones, so why are we content to dress our salads with dry ones? This Independence Day, I call for a revolution. A Ranch revolution. A herby, garlicky, tangy, creamy, buttermilky dressing revolution.
Put pitchers of this out at your party! Put bowls of this out on your buffet for dipping! Celebrate your freedom from packets and bottled dressing!
Peg will lead the charge with a baguette.
- 1¼ cups cultured buttermilk (homemade, or storebought)
- 1 cup sour cream
- ¾ cup mayonnaise
- ⅓ cup, packed, finely chopped dill
- ¼ cup finely chopped parsley (flat-leaf or curly)
- ¼ cup finely chopped chives or green parts only of scallions
- ¾ teaspoon finely chopped fresh oregano
- 1 large clove garlic, peeled and finely minced or pressed (or ½ teaspoon granulated garlic)
- 1 teaspoon salt (or more to taste)
- freshly ground black pepper to taste
- In a mixing bowl, whisk together all ingredients until smooth. Pour into a canning jar or pitcher, cover tightly and refrigerate for up to 10 days.