After I made Scallop-Herb Salad I started craving ranch dressing. But I didn’t really want ranch dressing, at least not the bottled kind. I wanted something made with fresh herbs and real buttermilk. Something I can pair with veggies straight from the garden and grilled chicken or fish on a summer evening and call it dinner. Simple and delicious.
Yields about 1 1/3 cups
3/4 cup buttermilk
1/2 cup Greek yogurt
1 small clove garlic, grated on a microplane
6 small scallions (white and green parts), thinly sliced
3 tablespoons minced fresh parsley
1 tablespoon minced fresh dill (or 1 teaspoon dried dill)
1/2 teaspoon coarse salt
1/8 teaspoon black pepper
Whisk together all ingredients; keep refrigerated.