This is for you men out there who claim to hate salad. I know who you are, and I have this to say. You haven’t tried my farmhouse salad yet. This farmhouse salad is has all the things you love. Bacon, cheese, corn on the cob and that creamy, buttermilk dressing you grew up on.
Last Friday, I did a video shoot with the Williamson Source making this and two other salads. The cameraman (in his early 20’s) confessed that he did not eat salad, but he had no trouble eating this one, although I admit the host and I nearly licked the place clean.
Here’s the funny part of this. I have never much cared for this type of salad, always leaning towards a sultry, sexy vinaigrette and fancy lettuce. This is a comfort food salad, a good meal actually, because the combination of everyone’s favorite foods like cheese and bacon is brought under that creamy stream of buttermilk. The crunch and flavors are happy.
I call it a farmhouse salad for obvious reasons. I used a white farmhouse cheddar that is crumbly and has a good kick to it. I added a bit of corn cut from the cob, which is great for summertime, and in the winter, let me suggest adding in some thawed, frozen peas. Corn and bacon for summer; peas and bacon for winter. Trust me on this. It works. The buttermilk dressing can be found here.
There are a few fun ways to make this. Serve individual dishes of long leaves of Romaine. It’s pretty and dramatic. Or chop it all up and serve in a big bowl. You can shred iceberg lettuce for this salad or use Romaine. I like the heartier lettuces for this type of salad. They are full of water, but that just adds the right texture, as the lettuce is more crunchy and stable.
Summer Farmhouse Salad with Buttermilk Dressing, the Salad Men Love
- 20 Romaine lettuce leaves washed, rinsed, drained.
- 4 pieces Bacon cut into strips crosswise
- 1/4 to 1/2 cup fresh corn cut off the husk
- 1 cup shredded farmhouse cheddar
- 1 pint grape tomatoes cut into quarters
- 2 hard boiled eggs
- chopped avocado optional
- buttermilk ranch dressing
- salt and pepper
- Assemble 5 leaves per plate, using a mix of large and smaller leaves.
- Salt the leaves.
- Pour Dressing over the leaves.
- Garnish with cheese, corn, bacon, tomatoes, hard boiled eggs, and if you like add in some avocado.
- Season once more with sea salt and pepper.
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