I am of an age that I can remember when ranch dressing became a thing. I was a kid when it appeared on menus as the alternative to onion dip, and so much fancier than my beloved Thousand Island on salads.
Food52 asked me to be a part of their Small Batch series, specifically with a recipe for creamy-cool-tangy ranch-style dressing. So today I'm over there, sharing my recipe, one full of basil, chives and parsley, twangy with both buttermilk and yogurt, and spiked with a pinch of paprika. I hadn't planned for there to be two back-to-back salad dressings around here, but I think the repetition has value; each has their own appeal.
Thanks to Food52 and Marian for inviting me, and happy weekend to all of you.