July 20, 2020

Grilled BLT Salad with Ranch Dressing

What You’ll Need:

  • 1 large or 2 small Tanimura & Antle iceberg lettuce heads, cored, sliced in half lengthwise for small heads, quartered for large heads.
  • 1 Tanimura & Antle Artisan® Sweet Red Onion, sliced thinly
  • 2 – 3 heirloom tomatoes, cut into quarters
  • 4 slices cooked bacon, cut/crumbled into small pieces
  • Olive oil for grilling

For the Dressing:

  • ½ cup mayonnaise
  • 1 cup sour cream
  • ¾ cup buttermilk
  • 1 tablespoon granulated onion
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped parsley
  • ½ tablespoon finely chopped cilantro
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Pinch of cayenne pepper


  1. Whisk together all dressing ingredients and store refrigerated in a jar for at least an hour before using.  Taste and re-season with salt and pepper before using, if needed.
  2. To make the salad, prepare the BBQ or heat a grill pan on the stove over high heat. 
  3. Brush cut sides of iceberg with olive oil before grilling for 2 minutes on that side only. 
  4. Place lettuce on each plate, garnish with tomatoes, Artisan sweet red onion and bacon pieces, drizzle with dressing. 
  5. Serve immediately.  Any extra dressing can be stored for up to a week in the refrigerator.