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Brunch Salad with Creamy Parmesan Dressing

Source of Recipe

From "Gatherings" by America's Test Kitchen


Recipe Introduction

"Spinach-artichoke dip is on my top-ten list of favorite foods, so I wanted to use some of the same ingredients to create a brunch-friendly salad. Baby spinach leaves and tender butter lettuce are tossed with marinated artichoke hearts and sliced red onion. Then, to bring the brunch element home, quartered hard-cooked eggs and bagel-chip croutons go on top. Lots of shaved Parmesan cheese and a creamy Parmesan dressing echo the flavors of the dip that inspired the salad."

List of Ingredients

Creamy Parmesan Dressing:
â—¦ ¼ cup buttermilk, plus extra if needed
â—¦ ¼ cup mayonnaise
â—¦ ¼ cup sour cream
â—¦ ¼ cup grated Parmesan cheese
â—¦ 1 tablespoon lemon juice
â—¦ 1 teaspoon Dijon mustard
â—¦ 1 teaspoon minced shallot
â—¦ ½ teaspoon pepper
â—¦ ¼ teaspoon table salt

Salad:
â—¦ â…“ cup thinly sliced red onion
â—¦ 5 ounces (5 cups) baby spinach
â—¦ 1 head Bibb or Boston leaf lettuce (8 ounces), leaves separated and torn
â—¦ 1 (12-ounce) jar marinated artichoke hearts, drained, patted dry, and chopped coarse
â—¦ 6 hard-cooked eggs, quartered
â—¦ 2 ounces Parmesan cheese, shaved
â—¦ ¾ cup lightly crumbled plain bagel chips


Recipe

For the dressing: Stir all ingredients together until smooth. Dressing should have consistency of heavy cream; adjust consistency with extra buttermilk as needed. Season with salt and pepper to taste. (Dressing can be refrigerated for up to 3 days.)

For the salad: Soak onion in ice water for 15 minutes; drain and thoroughly pat dry with paper towels.

Toss spinach, lettuce, artichoke hearts, and onion together in large bowl. Season with salt and pepper to taste and transfer to large serving platter or bowl. Arrange eggs over salad, followed by Parmesan. Sprinkle with crumbled bagel chips and serve, passing dressing separately.

Serves 8 to 10