Romaine Salad with Bacon and Creamy Ranch Dressing

1. Refresh Lettuce

Submerge the chopped romaine and picked parsley leaves in a bowl of ice-cold water. This will revitalize the leaves, giving them a crisp texture that is both refreshing and delightful to bite into. After 5-10 minutes, lift the greens out of the water and dry in a salad spinner or on paper towels.

2. Render

In a pan over medium heat, add the diced bacon. Cook until the fat has rendered out and the bacon has achieved a golden-brown crispiness. Remove the bacon onto a plate lined with paper towels to drain excess fat.

3. Make Dressing

In a bowl, combine the mayonnaise, buttermilk, lemon juice, microplaned garlic, minced chives, chopped parsley, and soy sauce. Stir until the mixture is homogeneous. taste for seasoning and adjust with salt, pepper or more lemon juice.

4. Dress the Salad

In a large bowl, combine the dry lettuce, parsley, crisp bacon, and microplaned Parmesan cheese. Season with a pinch of salt and pour about half of the dressing over the salad and toss gently to coat.

5. Finishing Flavors

Taste the salad and decide if you need the remaining dressing or a touch more salt. Serve immediately, allowing the flavors to come together in a symphony of creamy, tangy, and savory notes, paired with the crispness of the lettuce and the salty crunch of bacon.