You can find a printable PDF of the recipe above the recipe title.
I used to think I was better than ranch dressing. Don’t get me wrong: I loved it as a kid, but at some point, I turned my nose up at it.
It probably started with the low-fat craze, when all the diet-focused articles would scare you with the whopping 8 grams of fat the dressing had per tablespoon.
Or maybe it was when my family embraced the more “sophisticated” foods of the 90s, like brie and balsamic vinaigrette. (I mean, how much fancier does it sound to say balsamic vinaigrette as opposed to ranch.)
As a young editor at Food & Wine, I remember a chef submitted a recipe for buttery oyster crackers that called for a “ranch seasoning” to pair with his Viognier-steamed clams. I called him and delicately asked, “Is this a seasoning blend you create yourself?”
I could feel his eyes roll from Virginia as he chided me. “No, c’mon. It’s the seasoning packet you get at the grocery store, and you can’t tell me it’s not delicious.”
He was right.
But still, I couldn’t call myself a “ranch-dressing person” quite yet.
Occasionally I’d make my own dressing that resembled ranch with buttermilk or yogurt, mayo, lemon, chives, and tarragon. I loved the cool creaminess with summer tomatoes and cucumbers and maybe as an alternative to straight mayo in a BLT.
Then, at a certain point, I realized my daughter would eat a lot more vegetables if she had some ranch dressing around for dipping. While I know it’s easy enough to make ranch from scratch, I’ve found it easier to have some of the store-bought stuff on hand, ready to go in a pinch. I’ve also found some jarred and bottled versions I like. (This one from Toby’s Family Foods is a recent fave.)
I’m now happy to report that I once again live in a ranch-dressing household.
Recently, I’ve been coating chicken cutlets with ranch before cooking them. The dressing helps season the chicken and create a brown crust. (If you wanted to bread them after their ranch dip, you totally could.)
I created this salad to honor my rekindled affection for ranch dressing.
Since it’s November and chilly where I am, I cook the carrots here, but you could opt for raw ones.
I steam them first (in the same pan used for the chicken) and then allow them to caramelize on one side as the liquid evaporates.
I also toss in some diced avocado and the chicken before topping the salads with what else? Ranch.
Keep reading with a 7-day free trial
Subscribe to MISSION: DINNER to keep reading this post and get 7 days of free access to the full post archives.