Sugar Snap Peas with Basil Ranch

Homemade Ranch dressing is actually an elegant explosion of love.

It’s a weird thing. As I get older, my tastes are changing. I find myself wanting more spices and herbs than I’d never have added ten years ago. I’m also embracing American condiments that I once scoffed at. Ranch is one of these cravings. I’ve made a few variations of it on Struggle Meals, and recently finished off a small bottle of the store bought stuff - I can tell you this; store bought is still gross.

Homemade Ranch is an umami filled revelation.

Combine this really fast dressing with sugar snap peas and it’s almost like candy, but without the hangover, if that makes any sense. Head to a market, taste the plump sugar snaps peas, yes just eat them, if they’re great, please, buy.

As I wait for my basil plants to grow I’ve been purchasing the most fragrant basil, I’ve added it here, I think it takes everything to a higher level - using it doesn’t require electric help, but electricity does, well, help. A mini food processor does this very nicely. I use an immersion blender with the food processor attachment - it enables me to make my own mayo, vortex style, when I want to go full homemade, although that’s not necessary in order to get great results.

Basil Ranch Dressing:

1/3 CUP Sour Cream

1/3 CUP Mayo (I use the Japanese Kewpie (The American made one isn’t the same))

1/2 CUP Fresh Basil Leaves

1 teaspoon Dijon-Style Mustard

1/2 teaspoon Granulated Garlic (or powder)

1/2 teaspoon Onion Powder

1/2 teaspoon Salt (Diamond Crystal Kosher - if using anything else, use less)

1/4 teaspoon Ground White Pepper

STEPS:

The basil needs to either be minced, or blended with a food processor

otherwise: Combine all ingredients in a small mixing bowl and stir until smooth.

FOR THE SALAD: (this can really be whatever you want)

1/2 Pound Sugar Snap Peas, cut in half on a bias

3 Baby Gem Lettuce heads, leaves pulled off the heart

1 Travisano/Radicchio

1 Chicken Breast, cut into 5-7 medallions with smoked paprika & salt - pan seared.

Fried Onions for garnish - store bough, it’s fast and tastes B+ (which is totally OK)

ASSEMBLY:

The thicker a salad dressing, the more I find hands to be the best tool for coasting everything evenly.

Add all the lettuce, peas and any proteins to a large mixing bowl

Add 1/3 to 1/2 of the dressing and toss well with your hands, look for generous coverage, but not drenched.

Save any remaining Basil Ranch in the fridge, tightly sealed for up to 5 days.

Looking for a yummy pasta? :

Spaghetti Peperonata