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...
"This recipe is one of my favorites in town. Using Alex Belew's tangerine vinaigrette, I added a little buttermilk and dill, which gives the essence of ranch in a new, bright, and citrusy way." - Chef Skylar Bush
Ingredients
- 1 cup tangerine juice
- 1/4 cup lime juice
- 3 tablespoons buttermilk
- 1 tablespoon kosher salt
- 1 tablespoon finely grated Fresno or jalapeno pepper
- 1 teaspoon finely grated garlic
- 4 dashes Cholula or other hot sauce
- 1 tablespoon fresh dill, chopped
- 1 cup Arbequina extra virgin olive oil or another nice, fruity olive oil
Preparation
Combine all ingredients except oil. Slowly incorporate olive oil with a whisk.
Dressing will last 5 days in airtight container in refrigerator. Be sure to shake or whisk well before using and eat your greens!
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