Chopped Salad With Jalapeño-Ranch Dressing

Name: Chopped Salad With Jalapeño-Ranch Dressing
Total time: 20 min
Ingredients: 1/2 cup buttermilk; 1/2 cup mayonnaise; 3 large scallions, trimmed and finely chopped (about 1/4 cup); 1/3 cup finely chopped fresh cilantro; 2 tablespoons finely chopped jalapeño with its seeds (or to taste); 1 lime, zested; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; Kosher salt (Diamond Crystal) and black pepper; 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; 1/2 cup crumbled Cotija (or grated Parmesan); 1 cup chopped cilantro, leaves and tender stems; 2 cups crumbled lime tortilla chips (optional)

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Total: 20 minutes

Servings: 5

Author : Alexa Weibel

corn jalapeno romaine

Chopped Salad With Jalapeño-Ranch Dressing

Instructions

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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.

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