French Ranch Dressing
This light and beautiful take on ranch dressing comes to us from Chef James Kerwin of Little Fib and is worlds away from that found in a bottle when made with fresh herbs, real buttermilk, and sour cr...
"A cold, bright and flavorful pea salad on a warm spring day in Tennessee. If you could eat nostalgia, this would be it. The buttermilk dressing is simple and can be used as a base for about a million different things, like green goddess dressing or French onion dip. Add heat for a good homemade ranch, or ketchup and relish for thousand island. Source very young and tender peas and good bacon and you're sure to have a dish that impresses." - Chef Skylar Bush
Ingredients
Buttermilk Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- squeeze of half a lemon
Salad
- 1 pound package frozen sweet peas, thawed, but fresh if you can find
- 6 slices Giffords bacon, cooked and crumbled
- 1/2 cup chopped ramps or green onion
- 1 cup shredded white cheddar cheese
- 2 teaspoons chopped dill
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sweet smoked paprika
- pinch cayenne
- 2 local eggs, hard boiled and chopped
- pea tendrils, for garnish
Preparation
1. To prepare dressing, mix all ingredients well.
2. Place salad ingredients in large bowl except for egg and pea tendrils. Toss with your desired amount of dressing. Garnish with egg and tendrils.
Note: If you have dressing left over, it will keep up to a week in the refrigerator.
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