Iceberg Salad with Buttermilk Ranch Dressing (Claire Robinson) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
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.
2. Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.
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