The herbs at our CSA are busting out in pretty green leaves all over the place. I wander the rows of the herb garden like...Read More
Paleo Ranch Dressing
Today is National Ranch Dressing Day—which probably means nothing to anyone outside the United States and Canada. While ranch dressing has been numero uno in the U.S. since about 1992—surpassing Italian as our favorite way to disguise raw vegetables—it’s pretty much unknown throughout the rest of the world. International friends, say hello to ranch!
The iconic dressing—creamy, tangy, seasoned with herbs—was invented by Steve Henson while he worked as a plumbing contractor in rural Alaska. When he and his wife Gayle opened a dude ranch in Santa Barbara, California, the Hidden Valley Ranch—and its namesake salad dressing—were officially born. (Learn more about the ranch dressing craze in this Slate article.)
I remember helping my mom make dinner in the 70s and 80s, mixing the powdery contents of a Hidden Valley Ranch dressing packet with mayo and milk to make the luscious dressing. Too bad about the weird chemical ingredients and dehydrated buttermilk, right?!
Now I used fresh herbs and homemade mayo to stir up a batch of ranch… and you can, too!
Paleo Ranch Dressing from Well Fed
Makes enough for 2-4 salads | Prep 5 min | Whole30 compliant
1/4 cup Olive Oil Mayo
1/2 clove garlic, minced (about 1/2 teaspoon)
1/8 teaspoon paprika
2 tablespoons fresh parsley leaves, minced (about 1 tablespoon)
1 tablespoon chopped fresh or dried chives
1/2 teaspoon lemon juice
pinch ground black pepper
In a small bowl, use a fork to gently blend the mayo, garlic, paprika, parsley, and chives. When it’s smooth, use the fork to whisk in the lemon juice. Taste, sprinkle with a pinch each salt and pepper, then add more of each, if necessary. Store covered in the fridge, in the unlikely event that you have any leftovers.