Amercian-style Ranch Salad
- 2 corn cobs
- 200g streaky rindless bacon, chopped
- 1 avocado, diced
- 1 iceberg, cut into four wedges
- 1 cup coriander sprigs, to serve
- ⅓ cup mayonnaise
- ¼ cup buttermilk
- 1 tbs lemon juice
- 1 tbs chopped fresh chives
- ½ small garlic clove, crushed
- ¼ tsp sweet paprika
- 1 tsp dry mustard powder
1 To make dressing, whisk mayonnaise, buttermilk and lemon juice together until smooth. Add remaining ingredients, season. Refrigerate until ready to serve.
2 Wrap corn cob in a piece of damp paper towel. Place onto a microwave-safe plate. Microwave 3 minutes until almost tender. Set aside to cool. Cut kernels from the cob.
3 Cook bacon in a medium non-stick frying pan over medium heat until golden. Remove to a bowl, cool. Add the corn and avocado to the bacon, stir gently to combine.
4 Cut each lettuce wedge in half crossways, arrange board or serving plates. Spoon over the corn mixture. Drizzle with a little dressing. Top with coriander and serve with remaining dressing on the side.