Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet that contained, among other ingredients, dehydrated garlic, dehydrated onion, black pepper, and dried parsley; all cooks had to do was add mayonnaise and buttermilk. Our version uses fresh herbs, but fresh garlic and onion won’t do: only the dried powders produce this dressing’s characteristic flavor.
- 1⁄2 cup buttermilk
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1 tbsp. finely chopped fresh chives
- 1 tbsp. finely chopped fresh flat-leaf parsley
- 1 tsp. garlic powder
- 1⁄2 tsp. onion powder
- Salt and freshly ground black pepper
- 2 lightly packed cups watercress, washed and trimmed
- 3 cherry tomatoes
- Few thin cucumber slices
- Put buttermilk, sour cream, mayonnaise, chives, parsley, garlic powder, onion powder, and salt and pepper to taste into a bowl; stir well.
- Arrange watercress, tomatoes, and cucumber slices on a salad plate. Drizzle some of the dressing over the top. (Reserve remaining dressing for another use.)