Butter Lettuce with Dill Peppercorn Ranch

Possibly my favorite salad…delicate butter lettuce with dollops of bright homemade ranch, crispy panko and toasty walnuts.

Ingredients

  • 1 head butter lettuce

  • 3/4 cup plain whole milk Greek yogurt

  • 1/4 cup mayo

  • 1 teaspoon heavy cream or milk

  • 1 teaspoon whole peppercorns, ground

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 teaspoon paprika

  • 1 tablespoon fresh dill, chopped

  • 1 teaspoon fresh lemon zest, divided

  • 1/2 cup panko bread crumbs

  • 1/4 cup walnut pieces

  • 2 tablespoons olive oil

Directions

Roughly tear the washed and dried lettuce and place in a salad or serving bowl. In a medium bowl, combine the yogurt, mayo, cream or milk, ground peppercorns, salt, garlic powder and paprika and stir until combined. Add the chopped dill and 1/2 teaspoon of lemon zest and stir to combine. This makes a fairly thick dressing, if you prefer a more runny dressing, add additional cream or milk until you reach your desired consistency. Add additional salt to taste.

In a small skillet on medium high heat, add panko, walnuts and olive oil. Stir to allow breadcrumbs to absorb the oil, and cook until toasted. Breadcrumbs will be a light golden brown. Remove from heat.

Dollop the dressing over the greens. Sprinkle with toasted crumbs and walnut mixture. Top with the remaining lemon zest. Dress with a drizzle of olive oil, salt and additional fresh dill. Serve immediately.

Leftover ranch dressing can be kept in the fridge for up to a week and used as a dip or for more salads.

Spring Dutch Baby for One

Springtime flavors like lemon and dill come together to make the perfect breakfast (or lunch or dinner) for one.

Ingredients

  • 3 tbsp butter

  • 1 large egg

  • 1/4 cup milk

  • 1/4 cup flour

  • 1/4 cup grated cheddar cheese

  • 1/2 tsp salt

  • 1/4 tsp freshly ground pepper

  • 1/4 tsp lemon zest

  • 1 small onion, sliced

  • handful fresh baby spinach

  • fresh dill

Directions

Preheat oven to 475 degrees. Place 2 tablespoons of butter in a small cast iron skillet and place in the oven. Meanwhile, melt 1 tablespoon of butter in a small skillet. Add sliced onion and cook until softened. Add spinach and cook until wilted. Turn off heat. In a medium bowl, whisk the egg, milk, flour, cheese, salt, pepper and lemon zest until combined. When the butter is melted in the skillet remove from the oven. Pour batter into the cast iron skillet with the melted butter. Place in the oven and bake until puffed and browned on the edges, 10-15 minutes. Remove and top with sautéed onions and spinach, additional lemon zest, salt and pepper, and desired amount of fresh dill.

Feel free to double the recipe to serve more than one. Increase the cast iron skillet size accordingly. Bake time will also increase to 20-25 minutes.