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"This is one of those silly-simple, anybody-can-make-it-anytime-of-the-week recipes," says Rach. It's also got one of those words in it that always gets people's attention: ranch, as in ranch dressing. This version is spiked with hot sauce, and she combines it with a Cobb salad topped with store-bought rotisserie chicken, a huge timesaver. The dish is quick, easy and, as Rach says, "drop the mike" good!
For more Cobb salad ideas from Rach, check out her Steak Cobb Salad with Blue Cheese Vinaigrette and Spinach Cobb Salad with Hot Bacon Dressing.
Ingredients
For the Dressing:
- 1 cup sour cream or Greek yogurt
- 2 tablespoons vinegar, white or cider
- 2 tablespoons EVOO
- 2 tablespoons hot sauce (Rach likes Frank's RedHot)
- 1 teaspoon fine sugar
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- Salt and pepper, to taste
- ½ cup finely chopped herbs: parsley, chives, tarragon and dill
For the Salad and to Serve:
- 12 slices meaty bacon
- 2 large or 3 small romaine hearts, sliced 1 ½ inches thick across
- ¾ pound smoked blue cheese, crumbled
- 1 rotisserie chicken, removed from bones and sliced
- 4 Persian or 1 seedless cucumber, thinly sliced into half moons
- 1 small red or white onion, halved and thinly sliced
- 1 pint small cherry tomatoes, halved
- 2 ears of corn (if in season), scraped from cob, OR 1 cup defrosted frozen charred corn
- 1 avocado (optional), diced or sliced, with juice of 1 lime
Yield
Serves: 4
Preparation
For the dressing, combine all ingredients in a bowl and reserve.
For the salad, preheat oven to 400°F.
Bake bacon on slotted pan or parchment until crisp, then chop into 1-inch pieces. Toss lettuce with about 2/3 of the dressing and arrange on a platter. Top with stripes of toppings: bacon, blue cheese, chicken, cucumber, onions, tomatoes, corn, avocado. Dot or dollop with remaining dressing and serve.
