We're making a giant Cobb salad with buffalo style ranch.
So I have a couple ears of corn.
It's just a fun thing that you don't see on every Cobb salad
if you go to a restaurant.
So I've got some of that working over here.
When I make ranch dressing,
when I make a lot of stuff
that you would traditionally use mayonnaise in,
I prefer to use sour cream or Greek yogurt.
It's thicker.
The dressing has a better consistency to it.
You can use buttermilk and mayo if you like.
I prefer to start with Greek yogurt or sour cream.
Super tangy, super thick, super delicious.
I then thin it out with a fat splash,
couple tablespoons of white vinegar
then it's buffalo style
so of course we have to add hot sauce.
For buffalo style things, I prefer Frank's Red Hot
but use whatever hot sauce you like.
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That's about one.
That's about two.
I just eyeball this.
I could drink this whole bottle.
Wouldn't bother me.
Then we're gonna add little granulated onion
and granulated garlic, S and P
and then we're going to add in our herbs.
Here I have parsley, dill and chive and I got a little crazy
because I have chicken here, right?
I added a little tarragon.
I happen to like tarragon with chicken.
Yeah, I want cuckoo.
All right, so our dressing's pretty much done.
You take the largest object in your kitchen.
Well, not human being but just like a board
or a platter, okay, and we spread a lot of lettuce,
whatever you want your salad base to be on the board
so we can make this really beautiful presentation
down the dining room table.
It gets families a lot more excited
about having salad night, right?
So I have just some romaine hearts.
You can use iceberg which is one of my favorite crunchy,
crispy, delicious lettuces that's completely beaten up
and underused and not appreciated enough.
So this could be iceberg,
this could be a mix of any kind that you like
or it could be these nice crispy romaine hearts
that we have working here.
Then we start kind of working on angles
and we're gonna build all these elements of our Cobb salad
across the top.
Mm.
So now we have bacon, lettuce and tomato.
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So then you can put the corn next to the tomatoes
and just keep building this sucker, right?
I know.
I hear you.
And I agree.
Now, I find people get very finicky about the onion.
I love onions and I always ask for extra
if I'm ordering something with onions on it out in public
but I'll just put on some medium for y'all
in case you are onion haters
but look what I do with the onions.
I go across the other direction
so we don't get too much, right?
Cucumber can go anywhere.
I stick 'em on an end
and go a little heavier on the dressing over that.
We have our rotisserie chicken
and all you do is loosen it off the bone
and I go back and forth between the light and the dark
so it gets equal distribution across its place on the board.
Dark and then the last of the white.
There you go.
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And then little buttery avocado.
Mm.
Blue cheese.
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The blue, blue cheese.
And what do we have left?
The dressing.
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