Chopped Salad With Jalapeño-Ranch Style

  Jalapeño-Ranch  chopped salad Dressing

Yield: 4 to 6 servings 

Time : 20 minutes

This slashed serving of mixed greens is new, bubbly and over the top in a celebratory manner. While most servings of mixed greens decide on the lightest layer of dressing to streamline the produce's flavors, this one requires the dressing to liberally cover the fresh fixings. Roused by Caesar salad, farm dressing and the supper commendable servings of mixed greens promoted at chain eateries like California Pizza Kitchen, this salad is punchy and fulfilling, on account of rich fixings, similar to avocado, Cotija and a mayonnaise-thickened dressing, in addition to those with chomp, similar to radishes, corn pieces and tortilla chips. Match the plate of mixed greens with barbecued tofu, chicken, shrimp or burgers - or nothing by any means. This salad shuns nuance, and hits the appropriate notes

INGREDIENTS :    

FOR THE DRESSING:

½ cup buttermilk

½ cup mayonnaise

3 large scallions, trimmed and finely chopped (about 1/4 cup)

⅓ cup finely chopped fresh cilantro

2 tablespoons finely chopped jalapeño with its seeds (or to taste)

1 lime, zested

½ teaspoon onion powder

¼ teaspoon garlic powder

 Kosher salt (Diamond Crystal) and black pepper

FOR THE SALAD:

3 romaine lettuce hearts (about 1 pound), trimmed and chopped into bite-size pieces

3 fresh ears of corn, shucked, kernels removed from cobs

8 radishes, halved lengthwise and thinly sliced into half-moons

2 large, ripe avocados, pitted and diced

5 scallions, trimmed and thinly sliced at an angle

½ cup crumbled Cotija (or grated Parmesan)

1 cup chopped cilantro, leaves and tender stems

2 cups crumbled lime tortilla chips (optional)

PREPARATION 

STEP 1

Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.) 

STEP 2

In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper. 

STEP 3

Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.