April 3, 2023

Boston Lettuce Salad with Buttermilk Ranch Dressing

In this simple salad, tender cupped lettuce leaves are dressed in a tangy homemade buttermilk ranch and accompanied by crisp radishes and cucumber, and creamy avocado.

Butter lettuce, also known as Bibb, Boston, Boston Bibb and butterhead lettuce (it's a lot, isn't it) is a tender, crisp, mild-flavored lettuce. It's true season is spring and early summer and this is the time of year to keep your eyes open for it. It may be labeled by it's other names (Bibb or Boston) but they’re all similar and will all be delicious in this salad recipe. You be the judge how many heads you actually need for this recipe, as the size of lettuce heads definitely vary.  I will usually use one head of Boston for 2 people and two heads for 4. It can be prepped easily by just removing each cupped leaf from the core or by simply cutting the core out.  No other lettuce holds onto dressing white like Boston lettuce does because of it's cup-shape. This is where the dressing now comes in and a good segue!

The buttermilk ranch dressing that accompanies this recipe is hands down fantastic. It’s cool, tangy, creamy, garlicky and good enough to eat with a spoon. Try it over any crisp green salad or as a dip for crudités, chips, or chicken wings. This is truly the only Ranch dressing you will ever need!   Any leftover dressing will stay fresh refrigerated for 5 days. 

If looking for an additional protein on this salad, feel free to add whatever you'd like.  A rotisserie chicken would be easy and go great with it, or simply add chickpeas if wanting to keep it vegetarian. 

Ingredients

 2 boston lettuce (or more, depending on size) core removed and washed and dried
 6 radishes, tops and bottoms removed, sliced thin
 ½ English cucumber, sliced (or equivalent Persian cucumbers)
 1 avocado, seeded and sliced
Buttermilk Dressing
 1 cup shaken buttermilk (low-fat)
 ¼ cup unsweetened, unflavored Greek yogurt
 1 tbsp fresh dill, chopped
 1 tbsp fresh chives, chopped
 1 garlic clove, pressed
 ½ tsp dijon mustard
 few dashes hot sauce
 flaky sea salt and fresh ground pepper

Directions

1

Combine all the dressing ingredients in a mason jar and shake like crazy (forget about whisking this dressing). Open and taste test, adding a sprinkle more of salt or pepper. Shake again. Best if it has at least an hour's time to sit refrigerated, and let the flavors mesh. Even better next day!

2

Leave all the Boston leaves whole (for presentation) and place in a large salad bowl or on a plate. Add remaining salad ingredients to the top. Dress with ranch dressing, as needed.

Leftover dressing can be stored refrigerated for 4-5 days.

Boston Lettuce Salad with Buttermilk Ranch Dressing

Boston Lettuce Salad with Buttermilk Ranch Dressing

Category, , , DifficultyBeginnerYields4 Servings
Prep Time15 minsTotal Time15 mins

Ingredients

 2 boston lettuce (or more, depending on size) core removed and washed and dried
 6 radishes, tops and bottoms removed, sliced thin
 ½ English cucumber, sliced (or equivalent Persian cucumbers)
 1 avocado, seeded and sliced
Buttermilk Dressing
 1 cup shaken buttermilk (low-fat)
 ¼ cup unsweetened, unflavored Greek yogurt
 1 tbsp fresh dill, chopped
 1 tbsp fresh chives, chopped
 1 garlic clove, pressed
 ½ tsp dijon mustard
 few dashes hot sauce
 flaky sea salt and fresh ground pepper

Steps

1

Combine all the dressing ingredients in a mason jar and shake like crazy (forget about whisking this dressing). Open and taste test, adding a sprinkle more of salt or pepper. Shake again. Best if it has at least an hour's time to sit refrigerated, and let the flavors mesh. Even better next day!

2

Leave all the Boston leaves whole (for presentation) and place in a large salad bowl or on a plate. Add remaining salad ingredients to the top. Dress with ranch dressing, as needed.

Leftover dressing can be stored refrigerated for 4-5 days.

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