The Picky Eater's coworker absolutely loves buttermilk dressing. Okay, loves is the absolute wrong word here. Obsessed with, maybe stalking dressing vendors, carries it around like a bottle, possibly needing a salad dressing intervention might be more accurate. So, what does The Picky Eater do to remedy the situation?

Turns me into a ranch dressing dealer, that's what she does.

Okay, that may be a bit of an exaggeration, but not by as much as you might imagine. Now, I have to admit, ranch dressing is not my go to dressing. It's always way to heavy and completely hides the flavor of the rest of the salad. So, if I'm going to make ranch dressing I'm going make it into something that I like too. This version is rich and creamy but not as thick as a lot of ranch which allows it to dress the salad instead of leaving clumps of dressing. The buttermilk and sour cream give it a tangy zip (does salad dressing have zip?) and the mayo gives it a nice richness. The key here is the fresh herbs. It is really important to use fresh herbs here. There's a really fresh, spring taste to the herbs that really brighten the dressing up and cuts through the fat. The dried stuff will not do. They won't give it the same punch, and the texture is going to be off and you don't want salad dressing that feels like sand in your mouth. That's no tasty.