Romaine Leaf Ranch Salad

For the Salad

4 oz Little Leaf Farms Romaine Leaf

2 medium carrots, peeled

2 mini cucumbers, thinly sliced

a few small radishes, quartered

For the Dressing

¼ cup mayonnaise

¼ cup buttermilk

½ cup plain Greek yogurt or sour cream (using sour cream will result in a thinner dressing)

¼ cup sliced chives

1 tsp lemon juice

1 tsp garlic powder

1 garlic clove, diced, or grated on a microplane

1 tsp kosher salt

¼ tsp dried mustard (optional)

pinch of cayenne (optional)

black pepper to taste

For the Dressing

Mix all of the ingredients until well-combined. Adjust the seasoning with salt, pepper, or lemon juice to taste.

For the Salad

To make the carrot ribbons, choose long, medium-sized carrots. Stab a fork into the wide end of the carrot, holding it perpendicular to the carrot. Hold the fork firmly with one hand, and use your other hand to peel long ribbons using a vegetable peeler.

In a large bowl, toss the romaine with the dressing. Taste a dressed leaf, and see if you want to add another squeeze of lemon or pinch of salt. (It can be especially nice to add the lemon to brighten leftover dressing!)

Then, add the vegetables, and toss gently to combine.

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