Red Leaf Salad with Ranch Dressing

Red Leaf Salad with Ranch Dressing

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.

Red Leaf Salad with Ranch Dressing
Light, tangy yogurt replaces rich mayonnaise in this herb-laced dressing. - From SAVEUR Issue #163
Yield: serves 6-8

Ingredients

  • 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

Instructions

  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.