Y’all know I love a good dill pickle. Heck, my eldest’s nickname has been mr. pickle and/or dyl pickle, since the day he was born.

I also love to use dill pickles and/or their brine as flavoring. Take my dill pickle brined chicken wings, my macaroni and cheese salad, or my classic potato salad.

This salad is no exception. While the greens and produce are excellent, what makes the salad, is the dill pickle ranch dressing. The tang is perfection, and it almost makes the salad more of a slaw, and I’ve used it as such.

Ingredients:

1 head of iceburg lettuce, chopped

handful of celery leaves, chopped

2 ribs of celery, chopped

4 scallions, chopped

1 cucumber, peeled halved and sliced

dill pickle ranch:

1 garlic clove

shallot, about the size of 2 cloves of garlic

2 Tbsp dill pickle juice

2 Tbsp chopped dill pickle

3/4 tsp salt

1 tsp dijon mustard

1/2 tsp anchovy paste

handful of italian parsley

handful of fresh dill

8 large basil leaves

1 Tbsp honey

1/4 cup sour cream

1/2 cup avocado mayo

1/4 cup whole milk

Directions:

Add chopped vegetables to a large bowl and toss to combine.

To make the dill pickle ranch, add all ingredients in a large glass mason or similar jar. Use an immersion blender to combine all ingredients.

Depending on how you are serving the salad, either toss with dressing until just coated, serve dressing on the side, or top individual salads with dressing.