Ranch Dressing

Ranch Dressing is one of my all-time favourites!

Like so many iconic recipes, it has an interesting past. It was first made by a plumbing contractor, Steven Henson, in Anchorage, Alaska, to feed his work crews. In his mid-30s, he retired from plumbing, moved to Santa Barbara, California, and opened a guest ranch called Hidden Valley, where the dressing was on the menu. The dressing was so popular guests bought jars of it to take home … it was then commercialised, and the rest is history!

Traditionally, it is made from buttermilk, mayonnaise, herbs and spices, most notably dill. To avoid the seed oils found in most mayonnaise, I use a combination of sour cream, Greek yogurt and pure cream (be careful to select a cream without fillers and thickeners).

In the summer, I love it with a Cobb Salad, and in the winter, I stir it through roasted cauliflower, broccoli, and fried bacon.

Roast Cauliflower, Broccoli & Bacon with Ranch Dressing

To make this quick and easy side, roast cauliflower and broccoli and olive oil and a good pinch of salt till caramalised. Set aside. Fry a few rashers of bacon till crisp. Once cooled a little, combine the cauliflower, broccoli, bacon and some Ranch Dressing, serve and enjoy.

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Clean Ranch Dressing

Author: Lee Newcombe

A super versatile dressing perfect for Cobb Salad, Roast Veg Salad or as a dip for Pumpkin Chips.

Ingredients

• 1/2 cup Greek yogurt
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, crushed or finely chopped
• 2 tablespoons dill, finely minced
• 1 tablespoon parsley, finely minced
• 1 teaspoon chives, finely chopped
• 1 teaspoon salt

Instructions

1. Add all of the ingredients to a jar and shake well to combine.
2. Cover tightly and store in the refrigerator for up to 5 days.