Dressings and condiments are one of the things I truly miss now that we try to eat Paleo 80% of the time. I have always been a full fat, creamy, full of flavor dressing type girl. Whether it be ceasar, ranch, or thousand island I would alway choose a creamy dressing rather then the basic oil and vinager or “lighter” options. Finding Paleo approved dressings is very hard in our area. While the meat, veggies, and fruit we eat are local, organic, and almost always fresh the added extras like dressing involves driving 45 minutes or more to the “local” Whole Foods store. And while this trip is fun and I enjoy Whole Foods experimenting with what’s around (even in my own garden) led to the making of our Paleo Ranch dressing.
Many of my recipes come from world reknowed chefs and I take these recipes which have amazing bases to them and give them a Paleo twist cutting out non-Paleo ingredients and finding appropriate substitutes. The other night my husband couldn’t talk about anything other then making hot wings but who eats hot wings without some sort of creamy dressing to dip the wings in to cool off that spicy flavor! So while pouring over recipes on the internet to find a dressing to go with my husbands requested wings I came across Ina Garten’s recipe for Buttermilk Ranch Dressing and boy did it sound delicious!!! (original recipe found here: http://www.foodnetwork.com/recipes/ina-garten/buttermilk-ranch-dressing-with-bibb-lettuce-recipe.html)
I love Ina, I am a huge fan of Barefoot Contessa on FoodNetwork! Her food looks beautiful when made and the recipes I have made of hers before we went Paleo were delicious! She values fresh and local ingredients. She also incorporates her love of food and cooking with family and friends! What more could you ask for in an amazing chef! This recipe doesn’t disappoint and her simple fresh ingredients make it easy to turn this Buttermilk Ranch into Coconutmilk Ranch!
Some of the ingredients I was able to pull right out of my garden which is always a plus! The end result is a flavorful ranch dressing perfect to subdue the spicy after taste of our Paleo habañero chicken wings!
3 Fresh scallions chopped (using white and green parts)
1/2 cup Fresh Basil chopped (destemmed)
2 tbsp fresh squeezed lemon juice
1 1/2 tbsp Dijon mustard
1 tbsp olive oil
2 garlic cloves chopped
1 tbsp salt (I used pink Himalayan as I think it has a nice salty mineral flavor)
1 tsp fresh ground black peppercorns
1 cup Paleo mayonnaise
1/2 cup coconut cream (skimmed from the top of a can of coconut milk that has been in fridge for at least 24 hours)
1/2 cup coconut milk (from the same can you got the coconut cream from)
(Add in some fresh dill (2 tsp) for additional flavor if you like)
1. Place scallion, basil, lemon juice, dijon mustard, olive oil, cloves, salt, and pepper in food processor and blend till there are no large pieces. (15-20 seconds)
2. Once ingredients are combined add in mayo, coconut cream, and coconut milk and blend till all ingredients are combined (you will want to occasionally scrape sides and make sure coconut cream pieces blend well)
3. Put in refrigerator until ready to serve