Iceberg Salad with Buttermilk Ranch Dressing

1. 1

   Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced.

2. 2

   Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth.

3. 3

   Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates.

4. 4

   Drizzle 2 to 3 tablespoons of the dressing over each slice.

5. 5

   Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.

6. 6

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

* Per serving · 4 servings · Values may vary.

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