**Elevated Ranch-Style Dressing (Inspired by Alison Roman, *Nothing Fancy*)**

Elevated Ranch-Style Dressing (Inspired by Alison Roman, Nothing Fancy)

This refined reinterpretation of classic ranch dressing transforms the traditional creamy base into a vibrant, herbaceous condiment, elevated by a subtly spiced chile oil and tangy labneh. Adapted from Alison Roman’s 2019 cookbook Nothing Fancy, this version balances richness with bright, fresh notes, making it perfect for both casual dipping and elevated meals.

Ingredients (Yields ~1 cup; serves 4–6)

• For the Scallion-Cilantro Chile Oil:

• 1/4 cup neutral oil (e.g., canola or avocado oil)

• 2 tbsp finely chopped scallion whites (green parts reserved for garnish if desired)

• 1/4 cup cilantro stems (chopped, or 2 tbsp chives, finely sliced)

• 1–2 tsp dried red pepper flakes (adjust for heat preference)

• For the Lemony Labneh Base:

• 1 cup labneh (strained yogurt; if unavailable, use 1 cup strained Greek yogurt, refrigerated 1 hour to thicken)

• 1 medium lemon (zest + juice)

• 1/4 tsp kosher salt (or to taste)

• Freshly ground black pepper (pinch)

Preparation Steps

Step 1: Infuse the Chile Oil

1. Heat the neutral oil in a small saucepan over medium-low heat until shimmering (do not let it smoke).

2. Add the scallion whites, cilantro stems (or chives), and red pepper flakes. Sauté for 2–3 minutes until fragrant and scallions begin to soften.

3. Remove from heat and let cool 5 minutes. Strain through a fine-mesh sieve into a heatproof bowl to capture the oil; discard solids.

Step 2: Prepare the Labneh Base

1. In a bowl, combine labneh (or thickened Greek yogurt) with lemon zest, lemon juice, salt, and pepper. Stir until smooth and well-seasoned. Adjust with additional lemon juice or salt to taste.

Step 3: Combine and Rest

1. Pour the cooled chile oil into the labneh mixture. Gently fold with a spatula to incorporate, avoiding overmixing to preserve creaminess.

2. Transfer to an airtight container and refrigerate for 30 minutes to allow flavors to meld.

Serving Recommendations

• Dipping: Pair with raw vegetables (carrots, radishes, cucumber) for a crisp, spicy bite.

• Spreading: Use as a spread on toasted sourdough or flatbread, or dollop over crackers.

• Finishing: Drizzle over roasted lamb, roasted root vegetables, or grilled chicken for a luxurious, tangy finish.

Note: For seasonal twists, substitute scallions with 2 tbsp green garlic (thinly sliced) or 2 tbsp ramps (chopped), both hyperseasonal alternatives.