Iceberg Salad with Buttermilk Ranch Dressing

Ingredients

• 0.3 cup buttermilk 
• 1  garlic clove 
• 1 head iceberg lettuce dry washed cored
• 6 servings kosher salt and freshly cracked pepper black
• 0.5 cup mayonnaise 
• 2  scallions trimmed

Equipment

• food processor
• bowl

Directions

1. Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced.
2. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates.
3. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
4. Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.