Buttermilk Ranch Dressing with Bibb Lettuce (Makes 3 cups dressing)
Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
3 scallions, white and green parts, chopped
½ cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
1½ tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup good mayonnaise
½ cup Greek-style yogurt, such as Fage Total
½ cup buttermilk, shaken
salad greens for 6
3 small Bibb lettuces, cut in half through the core
2 large ripe tomatoes, thickly sliced
1 red onion, sliced
Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Purée for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.