Salad: Iceberg Salad with Buttermilk Ranch Dressing

By pavaldez

Note:
This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

Ingredients

• 2 scallions, trimmed
• 1 garlic clove
• 1/2 cup mayonnaise
• 1/3 cup buttermilk
• Kosher salt and freshly cracked black pepper
• 1 head iceberg lettuce, washed, shaken dry, and cored

Details

Servings 4
Cooking time 15mins

Preparation

Step 1

Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced.

Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth.

Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates.

Drizzle 2 to 3 tablespoons of the dressing over each slice.

Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.