Bouncing back from a few weeks of drinking a lot of peppermint tea and eating buttered toast fingers, I had a sudden craving for a good crunchy salad and a dressing other than my usual red wine vinegar with olive oil. Once upon a time, I loved ranch dressing, but I've gotten picky about ingredients and tried my hand at a homemade version. About the fifth try I got lucky - though my fridge is now filled with bowls of all the rejects. Still crunchy, still good, though.
For the lettuce:
One head of crispy green romaine lettuce
Trim off the bottom of the lettuce, then use a large knife to slice off inch-width ribbons of lettuce. If the pieces are too large and floppy, slice through the pieces once or twice until the pieces are a manageable bite size.
For the dressing:
In a clean jar mix:
1/2 clove garlic, pressed
1/2 t. kosher salt
4 T. mayonaise (I use Hellmann's olive oil mayo)
2 T. sour cream
1 t. Worcestershire sauce
2 t. dried dill ( I dry my own)
1/8 t. Dijon mustard
1/3 cup buttermilk ( if you want it thick) OR
2/3 cup buttermilk (if you want it thin)
1 T. minced fresh chives
I like to spoon or pour some dressing in the bottom of the bowl before I add the lettuce, then add a little more once the bowl is filled. I like a LOT of dressing!