I love a crunchy, refreshing, salad during these dog days of summer. When trying to feed the family, one thing we can all agree on is that homemade ranch dressing is delicious. I saw this beautiful romaine at the grocery store and thought it would hold up well against a heavy ranch dressing. It’s the perfect side dish for grilled meats and adds barely any time to dinner prep. Add some sliced cherry tomatoes when they are in season and creamy avocado to balance out the tangy crunch.
What you need:
1 large head of Romaine lettuce, ugly outer leaves removed
1/2 cup of homemade ranch dressing, recipe below
1/2 cup of sliced cherry tomatoes
1/2 of an avocado, diced
Freshly ground salt and pepper
Make this dish when you already have the grill going, it should be around 425°. Slice the lettuce in half but keep the stem on the end to help hold it all together. Place the romaine on the grates and let sit for about 45 seconds. When it has nice sear marks carefully turn it over. Allow to sit for another 30 seconds up to one minute. You want it to remain bright green but wilting around the edges. Cook time will vary depending on how large the lettuce is. Remove from heat and trim the stem off. Drizzle over the ranch dressing while its still warm and arrange tomatoes and avocado onto the serving plate as well. Add plenty of freshly ground salt and pepper. Serve immediately. Enjoy!
Homemade Ranch
1/2 cup Dukes mayo
1/2 cup sour cream
1 tbsp champagne or white wine vinegar
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of salt and fresh ground pepper to taste
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