Peppercorn Ranch Recipe
Romaine, Bacon, Tomatoes, Shaved Parmesan, Red Onions, Peppercorn Ranch Dressing
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Ingredients
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Salad
Peppercorn Ranch Dressing
Method
Peppercorn Ranch Dressing
Make dressing base
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth.
Whisk in 1/4 cup buttermilk to reach a pourable but still creamy consistency. If you prefer thinner dressing, add up to an additional 1-2 tablespoons buttermilk.
Add 1 teaspoon minced fresh dill, 1 tablespoon minced chives, 1 tablespoon chopped parsley, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 finely minced garlic clove. Mix to combine.
Season the dressing with 1/2 teaspoon kosher salt and 1 teaspoon cracked mixed peppercorns. Taste and adjust salt or pepper as needed. For a stronger peppercorn texture, stir in the optional 1/2 teaspoon crushed whole peppercorns.
Cover and refrigerate the dressing for at least 30 minutes (up to 24 hours) to allow flavors to meld. Give it a final whisk before dressing the salad.
Salad Assembly
Prepare romaine: Chop or tear romaine hearts into bite-sized pieces and transfer to a large salad bowl. For 2 generous cups of packed chopped romaine (about 1 large heart or 2 smaller hearts).
Add 1 cup halved grape or cherry tomatoes and 1/4 cup thinly sliced red onion to the bowl with the romaine.
Crumble or chop 4 cooked bacon slices and add to the salad bowl.
Add 1/2 cup shaved Parmigiano-Reggiano to the salad, reserving a small pinch to sprinkle on top as a finishing touch.
Drizzle the chilled peppercorn ranch dressing over the salad — start with about 3 tablespoons and toss gently. Add more dressing as desired (approximately 3–6 tablespoons total for 2 servings).
Toss the salad gently to coat the leaves evenly with dressing. Sprinkle 1/4 teaspoon freshly ground black pepper over the top and finish with the reserved shaved Parmesan. If desired, garnish with an extra pinch of crushed whole peppercorns for visual and textural punch.
Serve immediately on chilled plates. Leftover dressing will keep refrigerated in an airtight container for up to 5 days; toss salad just before serving to maintain crispness.