Butter Lettuce Salad with Avocado Ranch Dressing

Name: Butter Lettuce Salad with Avocado Ranch Dressing
Yield: serves 6
Ingredients: 1 large avocado, peeled and pitted; 1/2 cup mayonnaise; 1/2 cup buttermilk; 1/4 cup thinly sliced scallions (green parts only); 3 tablespoons freshly squeezed lemon juice, or more to taste; 1 teaspoon chopped fresh tarragon; Kosher salt and cayenne pepper, to taste; 2 large or 3 small heads butter lettuce; 1 tablespoon thinly sliced fresh chives; 1 tablespoon chopped flat-leaf parsley; 2 large hard-boiled eggs, coarsely chopped; Half-pint cherry tomatoes, halved

December 22, 2011

Chef Alan Greeley, who attended the 1997 Workshop, introduced us to this luscious salad dressing. Inspired by the creamy “ranch dressing” that originated on a dude ranch in Santa Barbara, Alan’s version incorporates avocado for an even silkier texture. He pairs the dressing with steamed artichokes and asparagus; we love it on tender leaves of butter lettuce with a shower of fresh spring herbs from our garden.

Recipe notes

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