I’ve been paging through Barefoot Contessa’s cookbook, How Easy Is That?, which I borrowed from my mom, as if it were the fall issue of Vogue magazine. Everything just looks so good. I’ve already made the celery root puree, to go along with braised short ribs – a nice change from mashed potatoes.
One pretty picture I keep eyeing: her green-flecked buttermilk ranch dressing, which Barefoot serves on a wedge of Bibb lettuce, a thick, red slice of tomato and a thick slice of red onion.
So I made it this morning. It’s good! Click here for the recipe.
The dressing is very pale green thanks to half a cup of fresh basil leaves and three green onions. And with half a cup of buttermilk, Greek yogurt, and lemon juice, it’s a tangy, thin ranch. Use less buttermilk if you like a thicker dressing. It’s also a tad salty so maybe lighten up there.
For lunch, I poured it on a salad of Bibb lettuce, avocado scoops, sliced Campari tomatoes and two warm, sliced hard-boiled eggs I’d just made.
I like to store homemade dressing in Mason jars.
A tip on hard-boiled eggs: take them out of the covered pot at the 14-minute mark and submerse them in bowl of cold water and ice cubes. No tell-tale green ring around the yolk!