Kansas Chopped Salad with Peppercorn Ranch

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This all-American Chopped Salad features the classics: bacon, cheddar, homemade croutons. In fact, it is my favorite bacon, cheese, and crouton delivery system. I love how crunchy and crisp it is. I’m sure you will, too.

Kansas Chopped Salad with Peppercorn Ranch recipe

I love to order salad in a restaurant. For some reason salad tastes even better when someone else makes it for you. I know that salad is supposed to be fancy these days, with dark greens and things like roasted butternut squash, mangoes, avocados, and pistachios running through it. And I do love salad like that, too. But I really love an all-American classic green salad. If I am being perfectly honest it is my favorite bacon, cheese, and crouton delivery system. I love how crunchy and crisp it is. I like to make all of my own dressings and croutons. I like to make my own ranch; it is mayo-free so it is not entirely traditional, but I love it and make it all the time. For a variety of dressing options, you might want to check out these salad dressing recipes. Making croutons is also a great way to use some bread that needs a second life. I could eat this salad every single day of my life and be perfectly happy.

What Makes This a ‘Kansas’ Chopped Salad?

This particular type of salad originated in — you guessed it! — Kansas City, Missouri, and is named after the state of Kansas (and not the state of Missouri, strangely). It also features a lot of ingredients that are popular in the Midwest, like iceberg lettuce, cabbage, carrots, radishes, bacon, and hard-boiled eggs. The allure of the Kansas Chopped Salad comes down to the combination of crunchy vegetables with a creamy dressing and savory toppings. While I deviate a bit from these traditional elements, there’s enough here to justify the name. For those looking to try another creamy dressing, our Peppercorn Ranch Dressing is a delicious option.

Kansas Chopped Salad with Peppercorn Ranch recipe

Ingredients

Croutons:

  • 4 ciabatta rolls (or any bread that you have around)
  • olive oil
  • seasoned salt

Dressing:

  • 1 cup sour cream
  • 1 garlic clove, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tsp salt
  • 1 tsp coarsely ground pepper
  • 1 tbsp fresh dill
  • 1/4 to 1/2 cup buttermilk

Salad:

  • romaine
  • flat leaf parsley
  • fresh dill
  • red pepper
  • carrots
  • corn
  • cucumber
  • tomatoes
  • shredded cheddar cheese
  • radishes
  • avocado
  • crispy bacon pieces

How To – The Steps

Step 1: To make the croutons, cut the rolls or bread into small pieces. Add to a cast-iron pan or sheet pan. Generously drizzle with olive oil and seasoned salt. Toss to combine.

Kansas Chopped Salad with Peppercorn Ranch recipe

Step 2: Toast in a 375°F oven, tossing occasionally. Or do it on the stove over MED-HIGH heat. Set aside.

Kansas Chopped Salad with Peppercorn Ranch recipe

Step 3: To make the dressing, combine sour cream, garlic, Worcestershire sauce, hot sauce, salt, pepper, and dill.

peppercorn ranch

Step 4: Add buttermilk, I add enough to get the consistency that I like.

peppercorn ranch dressing recipe

Step 5: I like to grill the corn in a cast-iron pan. I just heat the pan over MED-HIGH heat and add the corn to a dry pan. I let it brown on each side until it is nice and charred. Then I cut it off the cob.

how to grill corn

Step 6: I use the same pan that I used for the croutons and corn to cook the bacon. I like to cut my bacon with scissors. It is my favorite way to cut most things.

how to cook bacon bits

Step 7: Add the bacon to the pan with a few tablespoons of water.

how to cook bacon bits

Step 8: Cook the bacon until it is golden brown and crispy. Drain on a paper towel-lined plate.

how to cook bacon bits

Step 9: Add the vegetables, cheese, and bacon to a large bowl. Add dressing and croutons.

kansas chopped salad recipe

FAQs

How do I make the dressing more ‘peppercorn ranchy’?

For starters, you can up the pepper to 2 teaspoons. Perhaps try different kinds of peppercorns, like green, white, and pink. This will add depth. Also, if you’re not already, use freshly ground black pepper, which has a more pronounced taste to the pre-ground stuff. You could also bring out the ranch by increasing the Worcestershire and garlic. Last, let the dressing sit for a few hours or, optimally, overnight.

What does adding water to the bacon do?

I know it seems weird, but I saw Alex Guarnaschelli do it on the Cooking Channel one day and tried it and I swear, it makes the bacon crispier somehow.

Can I use different types of bread for the croutons?

Yes! Doing so will change up the flavor profile and potentially increase the nutritional value. Try whole wheat, sourdough, pumpernickel, rye, or multigrain. The process is the same.

How To Store Kansas Chopped Salad

Transfer the salad to an airtight container and store in the fridge for up to 3 days. When it comes time to eat, let it sit at room temperature for 20 minutes. This will bring out the flavors in the ingredients. Give it a stir to get the dressing and seasonings mixed up then dine away.

Kansas Chopped Salad with Peppercorn Ranch

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Ingredients
  

Croutons:

  • 4 ciabatta rolls
  • Olive oil
  • Seasoned salt

Peppercorn Ranch:

  • 1 cup sour cream
  • 1 garlic clove minced
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1 Tablespoon fresh dill
  • 1/4 to 1/2 cup buttermilk

Salad:

  • Romaine
  • Flat leaf parsley
  • Fresh dill
  • Red pepper
  • Carrots
  • Corn
  • Cucumber
  • Tomatoes
  • Shredded cheddar cheese
  • Radishes
  • Avocado
  • Crispy bacon pieces

Instructions
 

  • To make the croutons, cut the rolls or bread into small pieces. Add to a cast iron pan or sheet pan. Generously drizzle with olive oil and seasoned salt. Toss to combine. Toast in a 375 degree oven, tossing occasionally. Or do it on the stove over medium-high heat. Set aside.
  • To make the dressing, combine sour cream, garlic, worcestershire sauce, hot sauce, salt, pepper, and dill. Add buttermilk, I add enough to get the consistency that I like.
  • I like to grill the corn in a cast iron pan. I just heat the pan over medium-high heat and add the corn to a dry pan. I let it brown on each side until it is nice and charred. Then I cut it off the cob.
  • Add the bacon to a cast iron pan with a few tablespoons of water. I know it seems weird, but I saw Alex Guarnaschelli do it on the Cooking Channel one day and tried it and I swear, it makes the bacon crispier somehow. Cook the bacon until it is golden brown and crispy. Drain on a paper-towel lined plate.
  • Add the vegetables, cheese, and bacon to a large bowl. Add dressing and croutons.
Tried this recipe?Let us know how it was!

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