I’ve written before about what a purist I am in the way that I make most everything from scratch. It doesn’t matter if it’s barbecue sauce, spaghetti sauce, salad dressings, you name it. I just can’t do it any other way.
Sure, a lot of those products are real time savers. But they’re also horrible. Or, should I say, that home-made is always better. Plus you don’t have to include the uneccssary salt, sugar, fake colors and preservatives.
During the summer months especially, I eat a salad every day. I typically use a good vinegar and extra-virgin olive oil on them – that’s it. Or, I use a vinaigrette that I’ve made ahead of time.
A few years ago, we were at a local restaurant with our daughter and son-in-law. I ordered a Cobb salad for my meal, and with it Ranch dressing. If you haven’t heard of Ranch dressing, then you’ve probably never lived in the U.S.
My son-in-law kidded me about ordering such an “American” dressing. So I threatened him. Nicely. Something like, “If you tell anyone I ordered Ranch dressing I’ll have you killed.”
But to this day, at most restaurants, and for basic salads, I ask for Ranch dressing. I’ll tell you why. (And I still threaten folks if they tease me about it.)
1. Italian dressing, which is supposed to be oil and vinegar, is disgusting at restaurants. It’s not typically made in the restaurant kitchen. It’s a Kraft product, somewhat gloppy, overly sweet, with little unidentifiable bits in it.
2. If you ask for oil and vinegar for your salad you will simply get stared at by nincompoop waiters.
3. If a “specialty” salad, say an Asian salad, is offered with a dressing, it is usually so disgustingly sweet that I can hardly eat the salad. I’ve learned that if the menu states “sweet chili lime dressing,” it basically means simple syrup. I wish I was kidding but I’m not.
So, that’s why I order Ranch dressing. At least I know what I’m getting. It’s not healthy, but it has its merits in the taste department.
Last week while grocery shopping, I happened to spot Ranch dressing. I quickly checked to see if I knew anyone near me, then I stuck the bottle of dressing under bags of produce. I actually purchased Ranch dressing for the first time in my life.
Flash forward to a recent impromptu evening with friends. I got out my usual hors d’oeuvres – cheeses, crackers and fruit.
Then I spotted a slab of bread cheese that I hadn’t needed for salad I’d made the week before and decided to grill the bread cheese at the last minute for a fun change.
For a quick dip, I used freshly-made pesto, along with, yes, some Ranch dressing. The dip turned out so good I thought I’d share it with you. Here’s what I did.
Pesto Ranch Dip
2 heaping tablespoons prepared basil pesto
Juice of 1/2 lime
1/3 cup Ranch dressing
Approximately 10 ounces Halloumi or bread cheese, cut into 16 or so pieces
Place the pesto and lime juice in a small blender and process until smooth. Then add the Ranch dressing; set aside.
Heat a little olive oil in a non-stick skillet over high heat. Add the pieces of cheese and cook until browned on both sides. Place them on a serving platter and sprinkle them with pepper. Continue with the remaining pieces.
Pour the pesto ranch dip into a small bowl and serve with the warm cheese.
I realize that this isn’t much of a recipe, nor is it that creative, but this dip is so good with the bread cheese. See what you think!
And if you’re even more stubborn than I am, substitute sour cream, heavy cream, or creme fraiche for the Ranch dressing!