Red Leaf Salad with Ranch Dressing

  • Serves

    serves 6-8


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.


  • 6 oz. ciabatta or baguette, cut into 1" pieces
  • 14 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 14 cups plain full-fat Greek yogurt
  • 12 cup buttermilk
  • 2 tbsp. finely chopped chives
  • 2 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped tarragon
  • 1 tbsp. finely chopped thyme
  • 1 12 tsp. Dijon mustard
  • 12 tsp. dried dill
  • 14 small yellow onion, grated
  • 2 heads red leaf lettuce, trimmed and torn into 2" pieces
  • 1 pint cherry or grape tomatoes, halved
  • 12 small red onion, thinly sliced


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.

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