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.

　　

Ingredients

serves 6

　　

Avocado Ranch Dressing

1 large avocado, peeled and pitted

　　1/2 cup mayonnaise

　　1/2 cup buttermilk

　　1/4 cup thinly sliced scallions (green parts only)

　　3 tablespoons freshly squeezed lemon juice, or more to taste

　　1 teaspoon chopped fresh tarragon

　　Kosher salt and cayenne pepper, to taste

　　2 large or 3 small heads butter lettuce

　　1 tablespoon thinly sliced fresh chives

　　1 tablespoon chopped flat-leaf parsley

　　2 large hard-boiled eggs, coarsely chopped

　　Half-pint cherry tomatoes, halved

　　

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.

　　The Cakebread Cellars American Harvest Cookbook