Forget hollandaise – the only mother sauce I want is ranch. It’s the birthright of every Midwesterner! So when I saw Jeremy Salamon’s Cucumber & Buttermilk Ranch, I knew it was a midsummer must-make.
In this simple dish, Persian cucumbers are cut into spears and coated in a homemade ranch dressing brightened with lemon juice and subtle notes of mustard and garlic.
But what really takes it to the next level is the horseradish – it adds just the right amount of nostril-clearing heat to this cool, crisp dish.
The first time I made it, the fresh horseradish I used was a total dud – zero heat. But Sissle & Daughters came through with a recommendation for Kozlik’s X-Hot Horseradish. It’s not fresh, but it packs a punch, and it’s now my go-to!
Book: Second Generation, page 113
Rating: 4/5
How Easy Is That: Easy
Store-Bought Is Fine: grated horseradish
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
