All content copyright Katrina Hall 2008 through 2025

Thursday, September 27, 2012

chopped romaine salad with homemade ranch dressing

When it comes to salads, I have a strong fondness for one that crunches.  I used to eat iceberg lettuce as you might eat quarters of apples - and usually unadorned with dressing.  Those baby lettuces, so pretty but so limp, do not ring my bells.  So you're not surprised to know how much I love romaine lettuce, especially the paler, lower leaves.

Bouncing back from a few weeks of drinking a lot of peppermint tea and eating buttered toast fingers, I had a sudden craving for a good crunchy salad and a dressing other than my usual red wine vinegar with olive oil.  Once upon a time, I loved ranch dressing, but I've gotten picky about ingredients and tried my hand at a homemade version.  About the fifth try I got lucky  - though my fridge is now filled with bowls of all the rejects.  Still crunchy, still good, though.

For the lettuce:

One head of crispy green romaine lettuce

Trim off the bottom of the lettuce, then use a large knife to slice off inch-width ribbons of lettuce.  If the pieces are too large and floppy, slice through the pieces once or twice until the pieces are a manageable bite size.

For the dressing:

In a clean jar mix:
1/2 clove garlic, pressed
1/2 t. kosher salt
4 T. mayonaise (I use Hellmann's olive oil mayo)
2 T. sour cream
1 t. Worcestershire sauce
2 t. dried dill ( I dry my own)
1/8 t. Dijon mustard
1/3 cup buttermilk ( if you want it thick) OR
2/3 cup buttermilk (if you want it thin)
1 T. minced fresh chives

I like to spoon or pour some dressing in the bottom of the bowl before I add the lettuce, then add a little more once the bowl is filled.  I like a LOT of dressing!

Enjoy the Fall colors!  The dry summer has muted the leaf colors so far, but the air is crisp and walking and hiking is a pleasure.


Marianne said...

YUM! Looks delicious, Katrina. I prefer crunchy, too, as well as lots of good dressing!

Barb said...

Now I must make salad today and try this ranch dressing recipe -a good excuse to try the Hellman's with olive oil.

I just saw a recipe on the King Arthir site for a Tuscan bread recipe with grapes - obviously great chef minds run along the same track! I was not even aware of this combination but it seems like it must be wonderful!

Hope you are feeling stronger everyday.

katrina said...

Thanks, Marianne! Delighted to meet a fellow crunchy lettuce lover - though I do use those baby lettuces in soups and "green juice", I'll always prefer the watery, happily chewable romaines, mature arugula, and bok choys from the salad bar.

Anonymous said...

Hello, Barb! I think you'll like the new Hellman's ( which I just discovered after using it my WHOLE LIFE that it has an extra "n" at the end. I was astonished:) And that dressing is just lovely, hope you'll enjoy.

No kidding about the King Arthur site, now I'll have to run see it! Happy October to you and yours!

katrina said...

Oops, Barb. Hit the wrong key - that anonymous is me:)

Barb said...

Hi Katrina -

The recipe at the King Arthur site is under the tittle
"Jen's Schiacciata".

katrina said...

Hi Barb - got it! Interesting that they used Sambuca, isn't it? Thanks for the link!