Iceberg Salad with Buttermilk Ranch Dressing
By Noni
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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
Preparation
Step 1
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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