Buttermilk Ranch Dressing with Bibb Lettuce

• 3 scallions, white and green parts, choppedscallion
• 1/2 cup chopped fresh basil leaves, lightly packedbasil
• 2 tablespoons freshly squeezed lemon juice
• 11/2 tablespoons Dijon mustarddijon-mustard
• 1 tablespoon good olive oilolive-oil
• 2 garlic cloves, choppedgarlic
• 2 1/2 teaspoons kosher saltsalt
• 1 teaspoon freshly ground black pepperpepper
• 1 cup good mayonnaisemayonnaise
• 1/2 cup Greek-style yogurt, such as Fage Totalyogurt
• 1/2 cup buttermilk, shakenbuttermilk
• Salad greens for 6
• 3 small Bibb lettuces, cut in half through the corelettuce
• 2 large ripe tomatoes, thickly slicedtomato
• 1 red onion, slicedred-onion

1. 01Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
2. 02Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
3. 03Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

Calories

356 kcal

Protein

5 g

Fat

34 g

Saturated fat

6 g

Carbs

9 g

Fiber

3 g

Sugar

5 g

Sodium

577 mg

Cholesterol

19 mg

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