Market salad with ranch dressing

Not too heavy thanks to Puhoi Valley Half & Half but still sublimely creamy with a hint of garlic and herby goodness; this dressing is a must for your spring entertaining. Seriously, she’ll make your dreary iceberg lettuce sing soprano. Simply serve over lettuce wedges as a side dish or add walnuts, croutons and apple slices for a light meal.

Makes 1 medium_piece

Prep

15M

Ingredients

Ranch dressing

2/3 cup store-bought mayonnaise

1 cup puhoi valley half & half plus a little extra

4 tablespoon crème fraiche

2 tablespoon white vinegar

1 teaspoon ground black pepper

1 teaspoon onion salt

pinch cayenne pepper

1 clove garlic, crushed

2 tablespoon finely chopped chives

2 tablespoon finely chopped flat leaf parsley

To serve

iceberg lettuce, cut into wedges

Method

Market salad with ranch dressing

1.Place all the ingredients except the herbs in a bowl or jug and stir to combine.

2.Add the chopped herbs and stir again.

3.Check seasoning. You can add a little more Puhoi Valley Half & Half for a runnier consistency when using softer lettuce leaf types or when required.

4.Pour into jar or bottle and refrigerate for up to 3-4 days.