Developed in the 1950s, Hidden Valley Ranch Dressing eclipsed other dressings — French, Green Goddess, and Thousand Island — to become the ubiquitous condiment for salads and for dipping raw veggies and even French fries. The bottled variety holds too many fake flavors for my taste, so I make my own — and it’s so easy. Tangy with lemon and vinegar, it’s essentially a creamy vinaigrette. Use fresh herbs, if possible, for more depth, but dried will work in a pinch. Pro tip: Add crumbled feta cheese for a creamy Greek dressing.
Makes 2 cups
- ¾ cup mayonnaise
- ¾ cup buttermilk
- ¼ cup fresh lemon juice
- ¼ cup white wine vinegar
- 1 tablespoon chopped fresh Italian parsley
- 3 teaspoons garlic granules
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon chopped fresh dill
- 1 teaspoon fresh thyme leaves
Combine all ingredients in a bowl and whisk well. Cover and chill for 1 to 2 hours to allow flavors to meld.
Whisk again before dressing salad.
