Name: Doc B's Restaurants Perfect House Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (romaine + baby lettuces); 1 cup cherry tomatoes, halved; 1 cup canned or fresh corn kernels (cooked); 3 each hard-boiled eggs, peeled and quartered; 6 each bacon strips; 2 cups cornbread (store-bought or homemade), cut into 1/2-inch cubes; 1 tbs unsalted butter; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 batch Classic Vinaigrette; 1 batch Creamy Buttermilk Dressing; 1 batch Ranch (store-bought or homemade); 3 tbs extra-virgin olive oil; 1 tbs white wine vinegar or red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.25 tsp salt; 0.125 tsp black pepper; 3 tbs buttermilk; 2 tbs mayonnaise; 0.5 tsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper

Method

Salad Base

Prepare greens and tomatoes

Wash and thoroughly dry the mixed salad greens. Place 6 cups of greens in a large salad bowl. Halve 1 cup cherry tomatoes and scatter over the greens.

Prepare corn

If using fresh corn, cut kernels from 1 ear and cook briefly in boiling water for 2 minutes, then drain and cool. If using canned, drain and rinse. Measure 1 cup and sprinkle evenly over the salad.

Prepare eggs

Place 3 eggs in a pot, cover with cold water, bring to a boil, then remove from heat, cover and let sit 9 minutes for firm yolks. Transfer to ice bath 5 minutes, peel and quarter. Arrange quarters on top of the salad.

Toppings

Cook bacon

Cook 6 bacon strips in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally, or bake at 400°F (200°C) on a tray for 15–18 minutes. Transfer to paper towels to drain, then chop or crumble into bite-sized pieces.

Make cornbread croutons

Heat a skillet over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Add 2 cups 1/2-inch cornbread cubes in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté, stirring occasionally, until golden and crisp on all sides, about 6–8 minutes. Remove and let cool slightly.

Assemble toppings on salad

Scatter the chopped bacon and cornbread croutons evenly over the greens, tomatoes, corn, and eggs. Reserve some croutons and bacon for garnish if desired.

Dressing (choose one)

Classic Vinaigrette

Whisk together 1 tablespoon white wine or red wine vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey in a small bowl. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Taste and adjust acidity or seasoning. Drizzle over salad just before serving.

Creamy Buttermilk Dressing

Whisk together 3 tablespoons buttermilk, 2 tablespoons mayonnaise and 1/2 teaspoon lemon juice until smooth. Season with 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Thin with a teaspoon of water if too thick. Toss or serve on the side.

Store-bought Ranch

If using store-bought ranch, gently toss or serve on the side. Use about 3–4 tablespoons to dress the salad for 4 servings, or allow guests to add to taste.

Finish & Serve

Toss the salad lightly with the chosen dressing just before serving, or plate individual portions and drizzle. Garnish with extra crumbled bacon and cornbread croutons. Serve immediately so croutons remain crisp.