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Iceberg Salad with Buttermilk Ranch Dressing

This recipe is from Season 2 of 5 Ingredient Fix


  • 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


  • 1.

    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.

  • 2.

    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.


This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

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