Iceberg Salad with Buttermilk Ranch Dressing

Iceberg Salad with Buttermilk Ranch Dressing
Iceberg Salad with Buttermilk Ranch Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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

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