Summer Chopped Salad With Ranch Dressing
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Kosher Salt1 cup
Green (chopped fresh)1 cup
Broccoli Floret (small)1 cup
Cherry Tomatoes (halved)4 cups
Mixed Green (torn)1 clove
Garlic1 cup
Mayonnaise1 cup
Buttermilk2 tbsps
Parsley (minced fresh flat-leaf)2 tbsps
Chives (minced fresh)1 tsp
White Wine VinegarDirections:
1
Put the potatoes in a small saucepan with enough cold water to cover and season with salt
2
Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes
3
Drain and put in a large bowl
4
Bring a medium pot of water to a boil and salt it generously
5
Fill a medium bowl with ice water and salt it as well
6
Add the corn, beans, and broccoli to the boiling water and cook until crisp-tender, about 2 minutes
7
Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water
8
Drain the vegetables, pat them dry, and add to the bowl of potatoes along with the tomatoes and cucumber
9
Toss the salad with 1/2 cup of the dressing
10
Taste, and add more salt and pepper, if desired
11
(The salad may be prepared up to this point 2 hours ahead and refrigerated
12
) When ready to serve, toss the salad with the greens and the sprouts, if desired, and with a bit more dressing if you like your salad on the well-dressed side
13
Pass the remaining dressing at the table
14
Know-How: Immersing vegetables in boiling salted water and then plunging them into ice water is called blanching and refreshing
15
Having the water at a full rolling boil before adding the vegetables, as well as cooking uncovered, is the key to keeping green vegetables vibrant
16
Smash the garlic clove, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste
17
Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing
18
Use immediately or refrigerate in a tightly sealed container for up to 3 days