From Chef Whitney Otawka
Ingredients
Serves 2
Horseradish Ranch
- ½ cup buttermilk
- ¼ cup Agrumato-Method Horseradish Olive Oil
- ¼ cup sour cream
- 1 Tbsp fresh dill, minced
- 1 Tbsp fresh chive, minced
- 1 Tbsp fresh parsley, minced
- 1 Tbsp shallot, finely minced
- ¾ tsp kosher salt
- ¼ tsp lemon juice
- ¼ tsp honey
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
To Assemble and Serve
- 1 whole romaine heart
- 2 strips of crispy cooked bacon, crumbled
- ½ oz rye flatbread crackers, crumbled
- 2 tsp fresh dill, chopped
- 2 tsp fresh parsley, chopped
- 2 tsp fresh chive, chopped
- 1 Tbsp Agrumato-Method Horseradish Olive Oil
- Flaky sea salt
Directions
Horseradish Ranch
In a mixing bowl, whisk together the buttermilk, Agrumato-Method Horseradish Olive Oil, and sour cream until emulsified. Stir in the dill, chive, parsley, shallot, salt, lemon juice, honey, black pepper, onion powder, and garlic powder.
To Serve
Spread ¼ cup of Horseradish Ranch onto a serving platter using the back of a spoon. Cut romaine hearts in half, lengthwise. Cut each half into 3 sections keeping leaves intact. Place lettuce onto the serving platter. Top each piece of lettuce with a spoonful of Horseradish Ranch. Sprinkle the bacon, rye cracker crumble, dill, parsley, and chive over the lettuce portions. Drizzle the salad with Agrumato-Method Horseradish Olive Oil and flaky sea salt to complete.