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.

  • 15 mins preparation
  • Makes 1 medium_piece
  • Print


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


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
  • 5
    Serve over wedges of iceberg lettuce or in a jug on the side.