We are six days into the new year and it has been WEEKS since I have had a vegetable. Well, no, actually last week I had some artichokes, but they were covered in dill and lemon and some mayo and spread on top of a piece of sourdough French bread, so I’m not exactly sure that counts. I mean, it kind of counts, because at least I was vaguely in the vicinity of something from the earth’s bounty, but it’s not really a slam-dunk in the whole food pyramid thing.
That said, I figured this was a perfect time to pull out a file pit recipe that’s been in the making since June 13, 2007. Yes, that’s right, almost nine years.
I printed this recipe out nine (9) years ago, from the Washington Post website. And then never made it. Until now.
I’m going to blame my lack of making this recipe on the fact that until recently I didn’t have a blender. I’m going to blatantly disregard the fact that I did, however, have both an immersion blender and a food processor. So, right: No blender = unable to make this dressing.
But lo! Swede’s parents gifted us a big, beautiful Vitamix for our wedding, and people, let me tell you something about a Vitamix you don’t know: It really is as f-ing amazing as people say. The motor on this thing could puree a sledgehammer. Both the wood handle and the metal mallet. All of it, ground down into a thick, smooth, former piece of destructive construction equipment.
And hence, I could now make the dressing with aplomb, and rectify the lack of vegetables in my diet. Not that there are any vegetables in this dressing (avocado is a fruit, after all), but I could pour it on a salad. And salads are often made of vegetables.
Stay with me here, people.
So with the food-stars aligned, I finally made this file pit recipe.
And it was okay.
Which was strange, because looking at the few ingredients, they are all things that I love very much: buttermilk, avocado, a ranch dressing packet, and lime zest. What’s not to love? I love all of these things! Mix them up and shove it in my mouth, it should be amazong.
Except it was only sort of amazong. You know what I think it was? The lime zest. It didn’t really belong, in my opinion, and gave the dressing a funny taste, like when you eat something and then make that annoying noise with your lips and your tongue, smacking them together uncontrollably because you’re trying to figure out what it is you’re tasting, but you can’t quite put your finger on it.
That taste? It’s lime zest. And this dressing would be better without it.
I think I would make this again, if for no other reason than it’s a reason to bust out the Vitamix. But I’d leave the lime zest out.
And then I’d dump a crap ton over some vegetables and call it a day.