ICEBERG SALAD WITH BUTTERMILK RANCH DRESSING

Iceberg Salad with Buttermilk Ranch Dressing image

Provided by Claire Robinson

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

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2 scallions, trimmed
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, washed, shaken dry, and cored

Steps:

Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.