Romaine and Celery Salad with Buttermilk Ranch Dressing

I'll just cut to the chase. This post is really about the dressing, because any greens, vegetables, cheeses, herbs, fruits or nuts you choose to toss with it will be fabulous.

This zippy, zesty buttermilk ranch dressing outclasses all other versions, from the 80's Hidden Valley up to the present. For me, one taste and any prior ranch dressing memories were erased from my memory. The secret weapon, according to Julia Turshen, is the double hit of garlic in two forms, fresh and powder.

I've made the recipe using both red wine vinegar (original recipe) and apple cider vinegar. They're both good, but the red wine vinegar gives the dressing a slightly pink tint after a couple of days in the frig. So either use it up sooner or embrace the pink. I liked this dressing so much, I doubled the original recipe quantities.

Oh, and I guess I should mention the salad part. Ms. Turshen's suggestion of thin slices of celery atop crisp and refreshing romaine is an excellent place to start your buttermilk ranch dressing adventures.


Buttermilk Ranch Dressing
Adapted from Now & Again by Julia Turshen
Makes approximately 1 cup

In an 8 ounce glass jar with screw-on lid, combine and shake:
1/2 cup (120 ml) buttermilk
1/4 cup (60g) mayonnaise
1 tsp garlic powder
1 tsp kosher salt
1 Tbsp red wine vinegar or apple cider vinegar
1 garlic clove, minced
handful of fresh herbs (minced fresh chives, parsley, dill or mix)

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