Homemade Ranch Yogurt dip and salad dressing

Ranch Salad Dressing/Dip

So now that you've made my Dry Ranch Seasoning mix, it's time to have some fun with ways  to use it. The uses for my ranch seasoning are nearly endless, but this yogurt dip/salad dressing is a really easy way. This single dip is responsible for my daughters newfound love of carrots! She loves dipping carrots in this. Frankly she likes the ranch dip more than the carrots, but as a mom you pick your battles. Luckily this is a win-win for both of us, since this dip has no added oil and is made from yogurt and herbs, there really isn't any thing wrong with her love for it. Most ranch dressings contain mayonnaise as a base. Organic Greek yogurt is great for this if your main use for it is as a dip for veggies and chicken wings. I prefer Bulgarian yogurt, it's more tart than Greek and not as thick, it's the perfect texture for both a salad dressing and a dip, but go with a yogurt that you love. It's important to pick one that you love, because this is the base of your salad dressing or dip and you want the base to taste good.

Ingredients:
1/2 cups of Organic Greek or Bulgarian  yogurt
3 tablespoons of butter milk (optional)
1/2 teaspoon of white wine vinegar 
1 tablespoon of my Dry Ranch Seasoning, or the fresh ingredients below:

If you have fresh herbs you can skip my ranch seasoning and use the below:
1 tablespoons organic parsley chopped finely
1/2 teaspoons of organic dill weed chopped finely
1 clove garlic grated
1.5 teaspoons of onion powder
sea salt to taste 
pink peppercorns ground ( you can sub black pepper) to taste


Add the ingredients to a mason jar or glass bowl and mix well. 

Cover the bowl and refrigerate to allow the flavors to meld for at least 30 minutes. Serve with veggie sticks, over salad, or with my recipe of Lime and red pepper flake wings. You really can't go wrong! I have a few upcoming recipes that I've made using the dry ranch mix, stay tuned!

Caesar Salad--The best recipe you'll ever find

I LOVE Caesar salad. Besides Greek salad, Caesar salad is my go to salad of choice. I love everything about Caesar salad, the romaine, the croutons, the tangy dressing, Caesar salad is just yummy! Although Caesar salad has a creamy dressing, it never feels heavy. I don't buy salad dressings, I always make my own. Although store bought is great in a time pinch, most store bought salad dressings have so many additives, that I tend to just skip buying them all together. I don't want to even imagine what most store bought Caesar salad dressings have in them!  I have made Caesar salad dressing at home with with a shortcut like Vegenaise, which is a vegan alternative to mayo. I've never been a fan of mayo, so if I need anything that calls for mayo, I just use the vegan alternative. This particular recipe uses 2 raw egg yolks, so your essentially making your own mayonnaise.  Since we are using raw egg yolks, make sure you use pasteurized egg yolks. I wouldn't want anyone to get sick. If you're not a bread person skip the croutons, but these are so good you should definitely try them. Use your favorite artisan bread. I picked up a fresh loaf of sourdough at a local bakery, but a ciabatta or any other fresh bread will work.

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Here's what you need:
1 garlic clove pasted
3 tablespoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork ( or you can also use anchovy paste - 1 Tablespoon)

2 large egg yolks 

5 tablespoons grapeseed oil or canola oil

5 teaspoons extra virgin olive oil

3/4 cup of Parmesan cheese, freshly grated works best

Ground black pepper to taste

2 - 3 romaine hearts, roughly chopped ( rinsed and dried)

For croutons:

5 tablespoons extra virgin olive oil

1/2 teaspoon garlic paste from 1 medium clove

5 cups of a fresh artisan bread of your choice

4 tablespoons of water

1/4 teaspoon table salt

2 tablespoons finely grated Parmesan cheese

Directions for Croutons:
Combine 1 tablespoon of oil and  garlic paste in small bowl; set aside.

Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. 

    
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• Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds:



Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside:

1. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes, VERY IMPORTANT: DO NOT to skip this step, otherwise your salad dressing will be taste too garlicky.
   

   

   
   
2. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. 
   

   

   
   
   

   

   
   
   While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified.
   

   

   
   Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated:
   

   

   
   
   
3. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice:
   

   

   
   

   You can add chicken to this if you like, and it will be just as delicious!

   
   

   What's your favorite salad?

   
   

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