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Epicurious

Butter Lettuce Salad with Avocado Ranch Dressing

Chef Alan Greeley, who attended the 1997 Workshop, introduced us to this luscious salad dressing. Inspired by the creamy “ranch dressing” that originated on a dude ranch in Santa Barbara, Alan’s version incorporates avocado for an even silkier texture. He pairs the dressing with steamed artichokes and asparagus; we love it on tender leaves of butter lettuce with a shower of fresh spring herbs from our garden.

Recipe information

  • Yield

    serves 6

Ingredients

Avocado Ranch Dressing

1 large avocado, peeled and pitted
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup thinly sliced scallions (green parts only)
3 tablespoons freshly squeezed lemon juice, or more to taste
1 teaspoon chopped fresh tarragon
Kosher salt and cayenne pepper, to taste
2 large or 3 small heads butter lettuce
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped flat-leaf parsley
2 large hard-boiled eggs, coarsely chopped
Half-pint cherry tomatoes, halved

Preparation

  1. Step 1

    For the dressing: In a food processor, combine all the ingredients and puree until smooth and creamy.

    Step 2

    Core the lettuce heads and separate them into individual leaves. In a large bowl, toss the lettuce leaves with enough of the dressing to coat them lightly; you may not need it all. Arrange the lettuce on a platter. Sprinkle with chives and parsley, then with chopped egg. Scatter the cherry tomatoes around the lettuce. Serve immediately.

  2. Step 3

    Enjoy with Cakebread Cellars Napa Valley Chardonnay or another elegant, cool-climate Chardonnay.

The Cakebread Cellars American Harvest Cookbook
TagsSaladButtermilkDairyLettuceLeafy GreensVegetableAvocadoSideStarterLunchDinnerNut FreeGluten FreeKetoQuick30 Minutes or LessNo-CookFood ProcessorCookbooks
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