Once upon a time, my most coveted posession was the one jar of dried Hidden Valley Ranch powder I would smuggle into my suitcase in my yearly trip back from the US. It had to last the full year between visits and was used sparingly. I just never became a vinegrette girly - seemingly ranch just hits different.
It never really occurred to me that I could make my own until a few years ago. I grow most of its requirements in my garden - dill, parsley are all abundant in the tunnel.
This ranch is made superior with the addition of Rodeo Disco pickles. Replacing the cucumber in the salad and acid in the dressing with our most fragrant pickles and their juice adds a tonne of flavour to your salad.
This recipe makes enough dressing for a large salad to feed a crew, but its easily scaled down and also holds well in the fridge for lunches for the week.
Prep: 10 mins | Serves: 4
Ingredients
- 150g Rodeo Disco Pickles(and about 1 tablespoon of pickle juice)
- 100g greek yoghurt
- 1 tablespoon mayo (optional for depth)
- 50g herbs of your choice. Choose a mix - I like something herby (parsley or cutting celery), something pungent (dill or fennel) and something oniony (chives or spring onions)
- Salt to taste
Method
- Finely chop the herbs and the pickles.
- Mix in the yoghurt and the mayo if using.
- Add the pickle juice a little at a time to loosen the dressing.
- Salt to taste.
