Ranch Chop Recipe

Thinly slice 1 red onion and place in a heatproof jar or bowl.

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan and bring to a simmer just until sugar and salt dissolve, about 1–2 minutes. Let cool slightly.

Pour the warm pickling liquid over the sliced onions, press down so they are submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (best 1–2 hours) before using. Keeps up to 2 weeks refrigerated.

Combine base

In a medium bowl whisk together 1 cup mayonnaise and 1 cup sour cream until smooth.

Thin to desired consistency

Whisk in 1 cup buttermilk a little at a time until the dressing reaches a pourable but creamy consistency. For thicker dressing use 3/4 cup buttermilk.

Season and add herbs

Stir in 2 tbsp chopped fresh parsley, 2 tbsp chopped chives, 1 tbsp chopped fresh dill, 1 tsp minced garlic, 1 tsp onion powder, 1/2 tsp dried dill, 1 tbsp lemon juice, 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust salt, pepper or lemon as needed.

For best flavor refrigerate the dressing at least 30 minutes to let the herbs meld. Keeps up to 5 days refrigerated in an airtight container.

Cook the house bacon: In a skillet over medium heat cook 4 slices of bacon until crisp, 7–10 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.

Prepare the romaine: Wash and dry romaine leaves. Stack leaves and very thinly slice crosswise to create shaved romaine (about 6 cups packed). Place in a large mixing bowl.

Prepare tomatoes and hearts of palm: If cherry tomatoes are large, halve them; otherwise leave whole. Slice hearts of palm into 1/4-inch rounds. Add 1 cup tomatoes and 1 cup hearts of palm to the bowl with romaine.

Prepare avocado: Halve, pit and peel the avocado. Slice into 1/2-inch slices or dice, then gently toss with a squeeze of lemon juice to prevent browning. Add to the bowl.

Add pickled onion and bacon: Drain pickled red onions and add about 1 cup to the salad along with the chopped bacon.

Dress the salad: Drizzle 1/2 to 3/4 cup house-made ranch over the salad (adjust to taste). Gently toss everything together until evenly coated. Taste and add more dressing, salt or pepper if desired.

Plate and garnish: Divide salad among 4 plates or bowls. Garnish with extra chopped chives (1 tbsp) and a light sprinkle of coarse cracked black pepper (about 1/4 tsp). Serve immediately.