Red Leaf Salad with Ranch Dressing

Name: Red Leaf Salad with Ranch Dressing
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 6 oz. ciabatta or baguette, cut into 1" pieces; 1 ⁄ 4 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. white wine vinegar; 3 cloves garlic, mashed into a paste; 1 1 ⁄ 4 cups plain full-fat Greek yogurt; 1 ⁄ 2 cup buttermilk; 2 tbsp. finely chopped chives; 2 tbsp. finely chopped parsley; 1 tbsp. finely chopped tarragon; 1 tbsp. finely chopped thyme; 1 1 ⁄ 2 tsp. Dijon mustard; 1 ⁄ 2 tsp. dried dill; 1 ⁄ 4 small yellow onion, grated; 2 heads red leaf lettuce, trimmed and torn into 2" pieces; 1 pint cherry or grape tomatoes, halved; 1 ⁄ 2 small red onion, thinly sliced

Serves
serves 6-8

ANDRÉ BARANOWSKI

Light, tangy yogurt replaces rich mayonnaise in this herb-laced dressing. This recipe first appeared in our March 2014 issue with the story Milk's Finest Hour.

Ingredients

6 oz. ciabatta or baguette, cut into 1" pieces
¹⁄₄ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. white wine vinegar
3 cloves garlic, mashed into a paste
1 ¹⁄₄ cups plain full-fat Greek yogurt
¹⁄₂ cup buttermilk
2 tbsp. finely chopped chives
2 tbsp. finely chopped parsley
1 tbsp. finely chopped tarragon
1 tbsp. finely chopped thyme
1 ¹⁄₂ tsp. Dijon mustard
¹⁄₂ tsp. dried dill
¹⁄₄ small yellow onion, grated
2 heads red leaf lettuce, trimmed and torn into 2" pieces
1 pint cherry or grape tomatoes, halved
¹⁄₂ small red onion, thinly sliced

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Instructions

Step 1

Heat oven to 400°. Toss ciabatta with oil, salt, and pepper on a baking sheet; bake until golden and crisp, 10–12 minutes.

Step 2

Stir vinegar and garlic paste in a bowl; let sit 5 minutes. Whisk in yogurt, buttermilk, chives, parsley, tarragon, thyme, mustard, dill, onion, salt, and pepper; set dressing aside. Toss reserved croutons, lettuce, tomatoes, and onion in a bowl; drizzle with dressing.