We wanted to make a spicy ranch dressing that you can customize based on what chiles you have in your spice drawer. Feel free to use whatever chile powder or flakes you have on hand. Using 2 tsp of Piment d'Ville was perfect for a medium heat ranch dressing. If you are using a spicier chile, you might want to dial it back a little, depending on how much heat vs. flavor you are looking for. My favorite part of this salad? Topping it with Cheez-its :)
This dressing's flavor is best if it rests in the fridge overnight before using so that the chile is able to bloom. Make the dressing the night before and you won't be disappointed!
Ingredients
For Spicy Herby Ranch Dressing
½ cup mayonnaise
½ cup sour cream
¾ to 1 cup buttermilk
2 teaspoons of chile powder or flakes of your choice
½ teaspoon onion powder
¼ teaspoon garlic powder
2 cloves garlic, minced
2 Tablespoons finely chopped fresh parsley
1 Tablespoon finely chopped fresh dill
¼ cup minced fresh chives
1 teaspoon kosher salt
½ teaspoon ground black pepper
For the Chunky Salad
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cucumber, quartered and diced
1 yellow bell pepper, seeded and chopped
5 radishes, sliced
2 green onions, thinly sliced
1 large avocado, diced
1 cup croutons or White Cheddar Cheez-Its
Optional: cooked chicken or bacon
Directions
For the Spicy Herby Ranch Dressing
In a large bowl, combine all ingredients for dressing and whisk until well-combined. Store in the refrigerator and chill for at least an hour, or better yet, overnight, before using to ensure the flavors meld.
For the Chunky Salad
In a large bowl, combine all salad ingredients and dress with as much Spicy Herby Ranch Dressing as desired. Toss to combine.
