WEDGE SALAD WITH RANCH DRESSING (about 1-1/2 cups)

Ranch dressing originally was marketed as a seasoning packet that contained, among other things, dehydrated garlic, dehydrated onion, black pepper and dried parsley.  All the purchaser had to do was add mayonnaise and buttermilk.  The dried herbs are replaced by fresh chives and parsley in the salad below, but the dressing won’t have its characteristic flavor if you replace the dried onion and garlic with fresh.

For the dressing:

1 cup mayonnaise

1 teaspoon onion salt

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon freshly ground white pepper

pinch ground dried oregano

1 cup buttermilk

For the salad:

cucumber slices

radish slices

slivered carrot

cherry tomatoes, halved

1 teaspoon minced fresh parsley

a few fresh chives, cut into 2 inch lengths

watercress leaves

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1.  Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine.  Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds.  Scrape dressing down sides of bowl with a rubber spatula.  Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.

2.  Cover and refrigerate dressing for at least 12 hours.  Stir dressing and pour over lettuce wedges.  Garnish with cucumber, radish, carrot, tomatoes, parsley, chives and watercress just before serving.  Dressing will keep, refrigerated in a covered container, for up to 2 weeks.

from Saveur Magazine