Dig into this quick and easy vegetable recipe.
INGREDIENTS SALAD:
- 4 slices Applewood-Smoked Bacon
- 1 large head iceberg Lettuce, cored and sliced into 6 equal wedges
- 2 medium Tomatoes, diced
- 2 small Red Onions, thinly sliced
- 3 tablespoons finely chopped Chives
RANCH DRESSING:
- 1½ cups Buttermilk
- ⅓ cup Sour Cream
- 2 tablespoons chopped Chives
- 2 tablespoons Mayonnaise
- 2 tablespoons chopped fresh Parsley
- 1 teaspoon Lemon juice
- ¾ teaspoon Kosher Salt
- ½ teaspoon Celery seed
- ½ teaspoon Onion powder
- ¼ teaspoon Garlic powder
- 2 cloves Garlic, finely minced
- 2 Scallions, finely chopped
METHOD FOR THE SALAD:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
ASSEMBLY:
- Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
