This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Emulsify It.
I don’t know if there’s anything better than a good Ranch Dressing. As a kid I went through my ketchup phase but once I discovered Ranch dressing, it became my go-to condiment. As an adult I lost my taste for Ranch, or rather, Ranch lost it’s taste. Store-bought, shelf-stable, preservative-laden Ranch dressing just didn’t taste the same as the stuff I grew up on. For a long time, I stopped having my favorite zingy, creamy dressing on anything because it always disappointed me.
When we started growing a lot of our own greens at home, salads became a staple and I still missed my Ranch dressing. More importantly, so did my wife. So when she let me know that the secret to getting her to eat more salad, more often, was Ranch dressing I did my research and started experimenting. This recipe is now a staple in our home. Made with good dairy and fresh herbs, it brings me back to my childhood and has restored my love of Ranch dressing.
This dressing has become very popular at our Flagship Edible Learning Lab in Buffalo. We even performed a side-by-side taste test where it won out over some of the most popular store-bought Ranch Dressings on the market. You can tailor this recipe to your, or your students’, tastes with simple adjustments in the spices. Less garlic, no hot sauce, less black pepper are all ways to simplify the flavor profile for young students. You can also experiment with using dried herbs, but the ratios will be different.