Chef Alan Greeley, who attended the 1997 Workshop, introduced us to this luscious salad dressing. Inspired by the creamy “ranch dressing” that originated on a dude ranch in Santa Barbara, Alan’s version incorporates avocado for an even silkier texture. He pairs the dressing with steamed artichokes and asparagus; we love it on tender leaves of butter lettuce with a shower of fresh spring herbs from our garden.
Recipe information
Yield
serves 6
Ingredients
Avocado Ranch Dressing
Preparation
Step 1
For the dressing: In a food processor, combine all the ingredients and puree until smooth and creamy.
Step 2
Core the lettuce heads and separate them into individual leaves. In a large bowl, toss the lettuce leaves with enough of the dressing to coat them lightly; you may not need it all. Arrange the lettuce on a platter. Sprinkle with chives and parsley, then with chopped egg. Scatter the cherry tomatoes around the lettuce. Serve immediately.
Step 3
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another elegant, cool-climate Chardonnay.
