re: **OFFICIAL** DW6pack Weekend Plans Thread™

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I'll honestly ask my waiter if they make their dressings in house before I order it.

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ME too.

And really, they all should. It is a ranch packet, mayo, and buttermilk. That is all a restaurant needs to do.

For regular times, I do this. But for "special" ranch occasions ( ), the Ina Garten recipe is very good.

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Ingredients

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup good mayonnaise
1/2 cup Greek-style yogurt, such as Fage Total
1/2 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
Directions

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. Puree 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.

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