Red Leaf Salad with Ranch Dressing

by0| PUBLISHED Feb 21, 2014 3:03 AM
Red Leaf Salad with Ranch Dressing
Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad. 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.

Yield: serves 6-8


  • 6 oz. ciabatta or baguette, cut into 1" pieces
  • <sup>1</sup>⁄<sub>4</sub> 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 <sup>1</sup>⁄<sub>4</sub> cups plain full-fat Greek yogurt
  • <sup>1</sup>⁄<sub>2</sub> cup buttermilk
  • 2 tbsp. finely chopped chives
  • 2 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped tarragon
  • 1 tbsp. finely chopped thyme
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. Dijon mustard
  • <sup>1</sup>⁄<sub>2</sub> tsp. dried dill
  • <sup>1</sup>⁄<sub>4</sub> small yellow onion, grated
  • 2 heads red leaf lettuce, trimmed and torn into 2" pieces
  • 1 pint cherry or grape tomatoes, halved
  • <sup>1</sup>⁄<sub>2</sub> small red onion, thinly sliced


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