Time: 30 min.
Complexity: easily
Quantity: 6 boats

This simple salad is made with fresh tomatoes, radishes, cucumbers, and crispy fried bacon, topped with a delicious ranch dressing that perfectly complements the flavor of the vegetables. It's made with equal parts mayonnaise, sour cream, and buttermilk, mixed with finely chopped fresh herbs. The dressing can be made ahead of time and refrigerated. For an elegant and more interesting presentation, serve your simple salad on boats of firm romaine lettuce leaves. This makes the appetizer unique and perfect for finger food.

Ingredients:

• 12 leaves from the heart of romaine lettuce
• 1.5 cups cherry tomatoes, halved
• 2 radishes, thinly sliced
• 1 cucumber, thinly sliced
• 1/4 cup sour milk or kefir
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons chopped fresh chives
• 3 tbsp chopped fresh dill
• 2 tsp freshly squeezed lemon juice
• 1-2 drops hot sauce
• 4 thick slices bacon, cut into 1cm pieces.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

romaine lettuce, cherry tomatoes, radish, cucumbers, hot sauce, bacon, lemon juice, dill, ranch sauce

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Preparation:

Step 1
• Prepare the dressingIn a blender, combine the sour milk, sour cream, mayonnaise, 2 tablespoons each of chives and dill, lemon juice, and hot sauce. Blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
Step 2
• In a medium skillet over medium heat, cook the bacon, stirring occasionally, until browned and crispy, 5-7 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
Step 3
• To serve, arrange the lettuce leaves on a platter and top with tomatoes, radishes, cucumbers, and bacon. Season with salt and pepper to taste. Pour most of the dressing over the salad and serve the remaining dressing in a separate bowl. Sprinkle with the remaining 1 tablespoon of chives and dill.

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