Recipe provided by Chef Crusco Catering in Austin, TX.
Ingredients – Salad
- 1 Small Container – Fresh Spinach
- 1 pint Cherry Tomatoes 🍅 – cut in half lengthwise
- 1/4 Red Onion – sliced very thin
- Baguette Croutons – cut into 1/2 inch cubes, dress with EVOO/salt/pepper and roast at 400 degrees
- 2 Eggs – hard boiled for 7 to 8 minutes
ingredients – Ranch Dressing
- 1/2 cup Buttermilk
- 1/2 cup Sour cream
- 1 Garlic – finely minced into a paste
- 1.5 tbsps. Honey or sugar
- 2-3 tbsps. White Vinegar
- 1 tbsp. Lemon juice
- 1 tbsp. Dry Tarragon
- 1/3 cup Fresh Parsley – roughly chopped
- 1/3 cup Fresh Dill – roughly chopped
- Kosher Salt and fresh ground Pepper – to taste
Directions:
- In a small bowl, whisk together the buttermilk and sour cream. Add the garlic paste, honey, vinegar and lemon juice to the buttermilk mixture and whisk well to combine.
- Add the tarragon, parsley, and dill and mix well. Taste and season with salt and freshly ground black pepper.
- To make the salad, add Spinach to a bowl. Add the tomatoes, onions, croutons and hard boiled eggs. Spoon the Ranch dressing onto the salad. Season with salt and pepper. Enjoy!
*
The dressing can be prepared ahead and refrigerated in a plastic container for up to 10-12 days.
