By Chef Alli
Lake House Salad with Creamy Homemade Ranch Dressing
Ingredients
Salad
2 rib-eye steaks, approximately 1½ lbs. total, seasoned with salt and pepper and grilled to medium-rare
1 head romaine lettuce, chopped or torn into bite-size pieces
½ medium red onion, thinly sliced
1 cup grape tomatoes, halved lengthwise
1 English cucumber, sliced
4 oz. cheddar cheese, cut into bite-size chunks
1 avocado, cut into slices
Creamy Homemade Ranch Dressing
1 cup sour cream
1 cup mayonnaise
1 cup whipping cream
¼ cup vegetable oil
2-3 Tbs. red wine vinegar
1-2 Tbs. granulated sugar
Kosher salt and pepper, to taste
1-2 tsp. dried dill
Instructions
Combine all dressing ingredients in a mason jar or salad cruet; shake well to combine thoroughly. Store dressing in fridge for up to three to four days. This recipe makes a huge batch of dressing and can be easily halved.
Place the lettuce into a large serving bowl with tongs. Place the red onion, tomatoes, cucumber, cheddar cheese and avocado into individual bowls. To serve the salad, let your guests fill their plates with lettuce and desired toppings for the salad; drizzle with the prepared salad dressing and enjoy.
