Romaine Salad~Buttermilk Ranch Dressing & Skillet Croutons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Skillet Croutons
1½ Tbsp salted butter
1 Tbsp extra virgin olive oil
¼ loaf day-old crusty bread (about 4oz), ¾ cubes (about 2½ cups)
¼ tsp garlic powder
¼ tsp dried herbs, such as herbes de Provence
¼ tsp kosher salt
Romaine Salad
2 romaine hearts, washed and dried
1 pint grape, cherry, or other small tomatoes
½ English cucumber, thinly sliced
3-4 radishes, shaved or thinly sliced
¼ cup-½ cup Buttermilk Ranch Dressing
Kosher salt & freshly ground black pepper
Crumbled bacon (optional)
Buttermilk Ranch Dressing:
1 cup buttermilk
1 cup mayonnaise, preferably Hellmann’s
¾ cup sour cream
Juice of ½-1 lemon, or as needed
4 garlic cloves, minced
2 tsp minced fresh parsley
1 tsp minced fresh dill
½ tsp minced chives
⅛ tsp cayenne pepper (optional)
½ tsp kosher salt & ½ tsp freshly ground black pepper
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Directions: |
Directions:To make skillet croutons: Line a plate with paper towels; set aside.
In large skillet, heat butter & oil over medium-low heat. When butter has melted, add bread cubes & garlic powder, dried herbs & salt. Toss to evenly coat the bread in butter, oil & seasonings. Cook, stirring constantly, until evenly browned, 3-4 minutes. Transfer to the paper towels.
To make romaine salad: Tear or cut romaine into bite-size pieces; place them in a large bowl. Add tomatoes, cucumber, radishes & as many croutons as desired; toss to evenly distribute ingredients. (Store leftover croutons in airtight container at room temp for up to 1 week.)
Pour over ¼ cup dressing, season with salt & pepper; toss to coat. Taste; add more dressing or seasoning if desired. Scatter crumbled bacon on top and serve.
Buttermilk Ranch Dressing:
In a medium bowl, combine ingredients; whisk until smooth. Taste; add more lemon juice if needed. Transfer to a covered container; store in the refrigerator for up to 1 week. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
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