I used to be a hater of the house salad. Mostly because I grew up trying them at mediocre restaurants and eating them when the produce was out of season. But once I started working the salad station many years back, I grew an appreciation for them. A house salad in the summer with fresh cherry tomatoes that are sweet and tangy, mixed with bitter radicchio and housemade dill packed ranch, is the perfect salad during a heavy meal. And it’s one I frequently have at home, and you should try it too!
Key Ingredients & Substitutions:
- Romaine Lettuce – The base of the salad. Green leaf lettuce or butter lettuce work well too.
- Radicchio – Adds a slightly bitter, colorful contrast. Endive is a great substitute.
- Cherry Tomatoes – Adds sweetness and color. Grape tomatoes work just as well.
- Croutons – Adds crunch. Use gluten free croutons to keep the dish gluten free.
- Egg Yolk – Emulsifies the mayo base. A whole egg works in a pinch but will be slightly less rich. You also can use jarred mayo instead.
- Lemon, juiced – Adds brightness and acidity to the mayo. White wine vinegar can substitute.
- Dijon Mustard – Helps bind the emulsion and adds tang. Yellow mustard can work in place.
- Avocado Oil – The base of the mayo, giving a neutral clean flavor. You can sub with a neutral oil.
- Milk – Used for the dressing, you can use whole milk or dairy free milk.
- Apple Cider Vinegar – Adds tang and balance. White wine vinegar is a good swap.
- Parsley & Dill– Adds a fresh, mild herby note. Chives work well too.
- Onion & Garlic Powder – Make the classic ranch taste.
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House Salad with Homemade Ranch Dressing
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Serves: 4
Ingredients:
- 2 cups gluten free French bread, diced for croutons
- 2 Tbsp olive oil
- salt to taste
- 5 cups romaine lettuce, chopped
- 1 head radicchio, chopped
- 2 carrots, peeled and grated
- 1 cup cherry tomatoes, halved
Homemade Ranch Dressing
- 1 egg yolk
- 1/2 lemon, juiced
- 2 tsp dijon mustard
- 3/4 cup avocado oil
- 1/4 cup milk
- 1 tsp apple cider vinegar
- 2 Tbsp parsley
- 3 Tbsp dill
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt to taste
Preparation:
STEP 1.
Make the croutons. Preheat the oven to 400°F. In a bowl combine the bread and coat in the olive oil and salt to taste. Lay on a parchment lined sheet tray and transfer the oven. Toast for 10 minutes, or until golden brown. Remove and set aside to cool.
STEP 2.
Make the ranch. Using a blender or immersion blender make the mayo base. Blend together the egg yolks, lemon juice and mustard until smooth. While blending, very slowly blend in the avocado oil until you get a thick mayo.
STEP 3.
Add the remaining ranch ingredients, the milk, vinegar, parsley, dill, spices and salt to taste. Blend until smooth. Adjust seasoning as needed.
STEP 4.
Add the romaine, radicchio, carrots, cherry tomatoes and croutons to a large bowl. Dress with the ranch and serve.
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