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Ranch Salad

Iceberg Salad with Buttermilk Ranch Dressing


  • 1 scallions, trimmed
  • 2 garlic clove
  • 1 cup mayonnaise
  • 2/3 cup buttermilk
  • Kosher salt and freshly cracked black pepper
  • 1 head iceberg lettuce, washed, shaken dry, and cored


Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. 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. Drizzle 2 to 3 tablespoons of the dressing over each slice.

Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.