KARDEA'S CHEF'S SALAD

Kardea's Chef's Salad image

Provided by Kardea Brown

Categories side-dish

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 25

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3/4 cup whole buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 teaspoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large head green leaf lettuce, chopped (8 cups)
3 cups Sourdough Croutons (see recipe below)
2 cups cherry tomatoes, halved
1 cup shredded sharp Cheddar
1 cup julienned carrots (see Cook's Note)
1 cup julienned cucumbers
1/2 cup thinly sliced red onion
3 hard-cooked eggs, sliced
2 slices country ham, browned and chopped (see Cook's Note)
3 cups cubed sourdough bread (stale bread is best)
2 tablespoons olive oil
1 tablespoon grated Parmesan (from a can; not fresh)
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Steps:

For the Buttermilk Ranch Dressing: Stir together the buttermilk, mayonnaise, sour cream, chives, dill, lemon juice, garlic powder, onion powder, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
Assemble the salad: Arrange the lettuce, Sourdough Croutons, tomatoes, Cheddar, carrots, cucumbers, onion, eggs and ham on a serving platter. Drizzle with desired amount of buttermilk ranch dressing.
Preheat the oven to 375 degrees F. Toss the bread cubes, olive oil, Parmesan, Italian seasoning, garlic powder and pepper on large rimmed baking sheet. Bake until the bread begins to brown, 10 minutes. Stir and bake until the croutons are browned and crispy, 5 minutes more. Set aside to cool completely.