Iceberg Salad with Buttermilk Ranch Dressing

Prep Time: 15

Serves: 4 to 6 servings

 

 

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

 

 

Method:

 

Step 1:

 

Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced.

 

 

Step 2:

 

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.

 

Step 3:

 

Drizzle 2 to 3 tablespoons of the dressing over each slice.

 

Step 4:

 

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.