Description
Topped with toasted hazelnuts and dried cranberries and drizzled with delicious, creamy ranch dressing, this green lettuce salad is nutritious and satisfying.
Ingredients
Scale
For the ranch dressing
- 250 g / 1 cup and a bit of full-fat, unsweetened yoghurt
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1 garlic clove, grated
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2 tablespoons chopped spring onions or chives
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2 tablespoons chopped parsley
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1/2 teaspoon dried oregano
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon vegetable stock powder (you can grate or chop a stock cube)
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1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon yellow or Dijon mustard dressing
For the salad
- 6 heads of gem lettuce, roots cut off and halved (wash and dry)
- 1/3 cup toasted hazelnuts (see notes)
- 1/4 cup dried cranberries (more if you like)
- Fresh dill or parsley for garnish, if you like
Instructions
- Combine the salad dressing ingredients in a bowl, whisk well and transfer to a jar. The recipe makes about 1+1/4 cups and you can keep the leftovers for other salads or serve with grilled veggies.
- Give the lettuce halves a little wash and pat dry using paper towels (kitchen roll). Arrange the halves on a platter or on a chopping board.
- Place the toasted hazelnuts on a chopping board and use a large knife to press down on the nuts (with the flat side!) to crush them in halves. I like to also roughly chop the cranberries.
- Drizzle each half of the lettuce generously with the dressing and top with the nuts and cranberries. Feel free to sprinkle some fresh herbs on top. I love dill or parsley on this salad. Serve right away.
Notes
If using raw nuts, roast them in the 200 C/ 400 F oven for about 5 minutes, stirring them a few times. Keep an eye on them so they don’t burn, you may need more or less time. You can also toast them in a frying pan for 5-10 minutes over medium-high heat.
Make-ahead tip: prepare all salad elements and store the cut lettuce in an airtight container for up to 2 days or cut it just before serving; the dressing should be good for 3-5 days.
Keywords: Ranch, Picnic, Summer, Healthy, Lettuce, Salad Recipes