Chopped Salad With Jalapeño-Ranch Dressing

By Alexa Weibel

Updated July 6, 2023

Chopped Salad With Jalapeño-Ranch Dressing
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
5(3,052)
Comments
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This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers — or nothing at all. This salad eschews subtlety, and hits all the right notes.

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Ingredients

Yield:4 to 6 servings

    For the Dressing

    • ½cup buttermilk
    • ½cup mayonnaise
    • 3large scallions, trimmed and finely chopped (about ¼ cup)
    • ⅓cup finely chopped fresh cilantro
    • 2tablespoons finely chopped jalapeño with its seeds (or to taste)
    • 1lime, zested
    • ½teaspoon onion powder
    • ¼teaspoon garlic powder
    • Kosher salt (such as Diamond Crystal) and black pepper

    For the Salad

    • 3romaine hearts (about 1 pound), trimmed and chopped into bite-size pieces
    • 3fresh ears of corn, shucked, kernels removed from cobs
    • 8radishes, halved lengthwise and thinly sliced into half-moons
    • 2large, ripe avocados, pitted and diced
    • 5scallions, trimmed and thinly sliced at an angle
    • ½cup crumbled Cotija (or grated Parmesan)
    • 1cup chopped cilantro, leaves and tender stems
    • 2cups crumbled lime tortilla chips (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

500 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 13 grams polyunsaturated fat; 43 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 9 grams protein; 771 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the dressing: In a large measuring cup, whisk all of the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)

  2. Step 2

    In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.

  3. Step 3

    Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional ¼ cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

Ratings

5 out of 5
3,052 user ratings
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Comments

Cheri

Please clarify the lime ingredient in this recipe: “1 lime, zested”: Does this mean: A) the juice of one lime, no Zest, B) the Zest of one lime, OR C) One lime, including the JUICE and Zest??

ngh

I made it with the zest and the juice--was delicious.

sunnycharles

Try plain coconut yogurt and lemon juice for a lactose free alternative to buttermilk.

Noelle

Best salad I’ve ever made. First time made with the Cotija cheese. Second time couldn’t find it so used the recommended Parmesan substitute- it was just as delicious. The dressing is addictive and now I feel like every salad is inferior without it.

Kathy B

Delicious! Use the zest of 1 lime...not the juice.

sara

Do you toss the salad before serving?

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