From Chef Virginia Willis, virginiawillis.com. Virginia’s ranch will leave you questioning the sanity of purchasing bottled dressing. It’s easy & so much more delicious than factory dressing.
Ingredients:
1/2 cup buttermilk, shaken 1/2 cup mayonnaise Juice of half a lemon (about 1 1/2 tablespoons) 1/4 teaspoon Worcestershire sauce 1 small garlic clove, minced 1/4 teaspoon kosher salt, plus more to taste Many grinds of black pepper 1/4 cup minced fresh chives, divided Buffalo sauce 6 tablespoons hot sauce, ideally Franks 4 tablespoons melted butter Salad and assembly 6 to 6 1/2 cups diced fresh vegetables, such as celery, carrots, bell pepper, cucumber, and tomatoes 1 cup diced red onion (from 1 small) 4 to 6 ounces diced blue cheese, such as a Danish blue 4 to 5 ounces romaine or baby gem lettuce, sliced or torn 1 pound boneless chicken thighs, grilled and sliced, ideally still warm
Preparation:
In a bowl, combine the mayonnaise, buttermilk, sour cream, green onions, parsley, vinegar, mustard, and garlic; season with salt and pepper. Store in an airtight container. The garlic becomes very strong if made more than a day in advance.
NOTE: Assemble the ingredients into a pint-sized ball jar, cap it and shake. Leftovers are storage-ready.