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.

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. 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.

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.

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

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

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

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.

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.

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

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

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

FAQs //

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

bakedbree

Kansas Chopped Salad with Peppercorn Ranch - a classic garden salad with bacon and homemade peppercorn ranch dressing.

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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.

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