A fresh green salad with ranch dressing is a great partner for anything off the grill, as well as take-out favorites like ribs, fried chicken, and even pizza. (Dressing on the side if you go for pizza. Convenient for dipping the crusts! Yum.)
Be flexible with the herbs, the key is a base of chives or green onions. After that, add what’s fresh, beautiful and available: parsley, mint, basil, or tarragon.
Amy’s Kitchen Coach Tips:
- Dried herbs? Yes, you can use them, it’s just a different thing than fresh. I think of fresh herbs in summer, dried in winter. When I use dried, I stick with the basics, parsley and chives, and keep the quantity to a max 1 tablespoon for this amount of dressing.
- Frozen herbs? Sure! Scrape at them with a fork so you get discrete little pieces instead of a big hunk of frozen.
- This dressing keeps for a week or two in the refrigerator.
- 1/2 cup buttermilk
- 1/2 cup mayonnaise (Best Foods or Just Mayo)
- 1/2 cup sour cream
- 2 tablespoons fresh mint and/or basil leaves, chiffonade
- 2 tablespoons fresh parsley leaves, chopped
- 2 tablespoons fresh chives or green onions, chopped
- 1 tablespoon fresh lemon juice or vinegar (e.g. peach balsamic, white balsamic or Champagne)
- 1/2 teaspoon sea salt or mineral salt
- freshly ground black pepper
- Whisk together all dressing ingredients with several grinds of black pepper. Refrigerate at least 30 minutes to marry the flavors. (Dressing will thicken while resting in the fridge.)