Copycat Firebirds BLT salad with roasted garlic ranch
Servings 6servings
Prep Time 15 minutesmins
Total Time 15 minutesmins
Ingredients
For the roasted garlic ranch:
1head Garlic
1-2tbspOlive oil
1/2cupSour cream, full fat
2tbspMayonnaise
2-3tbspHeavy cream
2 tbspFresh dill, chopped
1tspKosher salt
Fresh cracked black pepper
For the salad:
6cupsChopped lettuce, about 2 heads of lettuce
2pintsCherry or grape tomatoes, halved
8-10strips Bacon, cooked and chopped
Sliced avocado, if desired*
Instructions
For the roasted garlic ranch:
Preheat oven to 400 degrees F. Take your head of garlic and slice the top off, exposing all the garlic cloves. Place the garlic on a sheet of aluminum foil, drizzle with 1-2 tablespoons and wrap tight in foil. Place on a baking sheet and roast for 20-25 minutes until fragrant and tender.*
Once garlic has cooled, squeeze out cloves and give a rough chop. In a mason jar combine sour cream, heavy cream, mayo, chopped dill, roasted garlic, salt, and pepper. Shake well to combine, adjust seasoning as needed. Let chill.
For the salad:
In a large mixing bowl combine the lettuce, cherry tomatoes, and chopped bacon. Top with garlic ranch and toss well to combine, serve with avocado or additional toppings and serve immediately!
Notes
*See above for other topping ideas!*I like to roast my garlic while my bacon cooks in the other, you can also just use raw minced garlic. *Dressing can also be made in a blender or food processor *This salad is best served immediately, if needed for later, prepare the salad but wait to dress until just before serving.