Market salad with ranch dressing
Not too heavy thanks to Puhoi Valley Half & Half but still sublimely creamy with a hint of garlic and herby goodness; this dressing is a must for your spring entertaining. Seriously, she’ll make your dreary iceberg lettuce sing soprano. Simply serve over lettuce wedges as a side dish or add walnuts, croutons and apple slices for a light meal.
Oct 01, 2015 3:06am- Makes 1 medium_piece
- 15 mins preparation
ingredients
Ranch dressing
- 2/3 cup store-bought mayonnaise
- 1 cup puhoi valley half & half plus a little extra
- 4 tablespoon crème fraiche
- 2 tablespoon white vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon onion salt
- pinch cayenne pepper
- 1 clove garlic, crushed
- 2 tablespoon finely chopped chives
- 2 tablespoon finely chopped flat leaf parsley
To serve
- iceberg lettuce, cut into wedges
method
Market salad with ranch dressing
- 1
Place all the ingredients except the herbs in a bowl or jug and stir to combine.
- 2
Add the chopped herbs and stir again.
- 3
Check seasoning. You can add a little more Puhoi Valley Half & Half for a runnier consistency when using softer lettuce leaf types or when required.
- 4
Pour into jar or bottle and refrigerate for up to 3-4 days.
To serve
- 1
Serve over wedges of iceberg lettuce or in a jug on the side.