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Prepare the dressing: In a food processor, combine the chopped scallions, fresh basil leaves, freshly squeezed lemon juice, Dijon mustard, olive oil, finely chopped garlic, kosher salt, and freshly ground black pepper. Process for about 15 to 20 seconds until a smooth, green, pureed mixture is achieved.

Add the mayonnaise, Greek-style yogurt, and buttermilk to the food processor with the pureed herb mixture. Puree again until all ingredients are thoroughly blended and the dressing is smooth and creamy.

Transfer the dressing to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. The dressing is best when made in advance.

Prepare the salad: Arrange the lettuce wedges, tomato wedges, and red onion rings on individual serving plates.

Generously spoon the prepared homemade buttermilk ranch dressing over the salad components.

Season the salad with additional salt and freshly ground black pepper to taste. Offer extra dressing on the side for those who desire more.


Prepare the dressing: In a food processor, combine the chopped scallions, fresh basil leaves, freshly squeezed lemon juice, Dijon mustard, olive oil, finely chopped garlic, kosher salt, and freshly ground black pepper. Process for about 15 to 20 seconds until a smooth, green, pureed mixture is achieved.

Add the mayonnaise, Greek-style yogurt, and buttermilk to the food processor with the pureed herb mixture. Puree again until all ingredients are thoroughly blended and the dressing is smooth and creamy.

Transfer the dressing to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. The dressing is best when made in advance.

Prepare the salad: Arrange the lettuce wedges, tomato wedges, and red onion rings on individual serving plates.

Generously spoon the prepared homemade buttermilk ranch dressing over the salad components.

Season the salad with additional salt and freshly ground black pepper to taste. Offer extra dressing on the side for those who desire more.
