If you’ve never had homemade buttermilk ranch dressing, you’re in for a treat. There are few things better than realizing you never have to buy salad dressing again, because your homemade version is far superior. The subtle spice of the daikon sprouts in this blend pair beautifully with ripe tomatoes and bacon. Grow your own food, make your own dressing, and eat like a king.
Serves 4 ppl
4 cloves - garlic, grated
1 tbsp - worcestershire sauce
2 tbsp - sherry vinegar
½ tsp - fine sea salt or kosher salt
½ tsp - freshly ground black pepper
1 ½ tsp - onion powder
2 tbsp - chopped chives plus more for garnish
2 tbsp - extra virgin olive oil
½ cup - buttermilk
¾ cup - sour cream
2 large, ripe heirloom tomatoes, cut into large slices or large dice
1 ripe avocado, sliced
8 oz - Jackalope Organic Bean Sprout Blend
2 persian cucumbers, cut into ¼ inch rounds
8 slices crispy bacon, roughly chopped
Flaky sea salt such as maldon
To make the dressing: In a medium bowl, whisk together garlic, worcestershire, sherry vinegar, fine sea salt, black pepper, onion powder, chopped chives, olive oil, buttermilk, and sour cream.
Start with a small pool of ranch dressing on a plate. Arrange tomatoes and avocado over the dressing and sprinkle with flaky sea salt. Toss bean sprouts, cucumber, and bacon in a bowl with dressing and top the tomatoes and avocado with this mixture. Garnish with chopped chives and sprinkle with a little more flaky sea salt. Enjoy!