Ranch
Source of Recipe
The Cook's Country Cookbook
List of Ingredients
Makes about 3/4 cup
This recipe will coat 3 quarts (6 servings) of salad greens.
1/2 small clove garlic, peeled
1/4 teaspoon salt
1/4 small red bell pepper, minced (about 1 tablespoon)
1 medium scallion, white and green parts, minced
1 small shallot, minced (about 1/2 tablespoon)
1-1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon minced fresh cilantro leaves
1/2 teaspoon lemon juice
Pinch ground black pepper
1/4 cup buttermilk
1/4 cup mayonnaise
2 tablespoons sour cream
Chop garlic with knife on cutting board.
Sprinkle chopped garlic with salt. Drag
side of chef's knife over garlic / salt
mixture until it forms a smooth paste.
Mix garlic paste, minced bell pepper,
minced scallion, minced shallot, minced parsley,
minced cilantro, lemon juice and ground black
pepper in a mixing bowl.
Add buttermilk, mayonnaise and sour cream.
Whisk combined ingredients until smooth.
Can be kept in fridge up to 4 days in an
airtight container.
Recipe
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