Catalina dressing, a classic alternative to ranch for broccoli

Ranch dressing, with its dairy base, is a classic for chicken wings and raw broccoli. Catalina, a mid-century dressing, is essentially a vinaigrette with paprika and ketchup.

In the Catalina, ketchup serves a similar function to jam in other vinaigrettes: it adds a fruity touch, extra sweetness, and that striking red color. The color also complements the broccoli, as the orange contrasts with the intense green, while the paprika and sweetness balance the vegetable's salty and bitter notes.

Although it can be bought ready-made, even from its original manufacturer, Kraft, it's not always available in supermarkets. Making it at home is simple with basic pantry ingredients: two parts white sugar, two parts wine vinegar, two parts neutral oil, and one part ketchup. You can add paprika, onion powder, or Italian seasoning, and blend everything in a blender until emulsified.

Some recipes include finely chopped onion for freshness, Worcestershire sauce for an umami touch, or garlic powder for a more intense flavor.

As a dipping sauce, Catalina is lighter, fresher, and sweeter than ranch, allowing the nuances of the vegetables to shine through. It also pairs well with roasted broccoli and adds a sweet and tangy touch to a simple broccoli and cauliflower salad. Blended with mayonnaise or Miracle Whip, it creates a creamier, smoother version with a beautiful pink hue, especially suited to the earthy flavor of raw broccoli.

To complete the salad, add texture with nuts or seeds, such as pecans, walnuts, pumpkin seeds, or sunflower seeds; a bold flavor with cheeses like grated cheddar or crumbled blue cheese; or a smoky touch with crispy bacon or chopped ham. A mix of fresh fruits and vegetables also works well: carrots, cucumbers, spring onions, radishes, oranges, or blueberries. With broccoli as a base, the sweet and slightly acidic Catalina is always a perfect match.