Romaine Salad with Bacon and Creamy Ranch Dressing

1. Refresh Lettuce

Begin by placing the chopped romaine lettuce and picked parsley leaves into a bowl of ice-cold water. This crucial step revitalizes the leaves, ensuring a crisp and fresh bite. Let them sit while you prepare the other components of the salad. After 5-10 minutes, lift the greens out of the water and spiny dry in a salad spinner or drain on paper towels.

2. Render

Meanwhile, dice the bacon and cook it in a pan over medium heat until it's crispy and golden. Rendering the bacon not only crisps it up but also releases its savory fat, which will add an irresistible richness to the salad. Once done, transfer the bacon to a paper towel to drain any excess fat.

3. Make Dressing

In a small bowl, combine the mayonnaise, buttermilk, and lemon juice. Add the microplaned garlic, minced chives, and chopped parsley for a burst of flavor and freshness. Stir in the soy sauce, which will provide a subtle depth to the dressing. Whisk the mixture vigorously until a smooth emulsion forms, integrating all of the flavors beautifully.

4. Dress the Salad

Transfer the dry greens to a large bowl, add the crispy bacon, and sprinkle with a pinch of salt. Pour about half of the creamy dressing over the salad. Gently toss everything together, ensuring each leaf is lightly coated with the dressing. This technique allows the ingredients to marry together without overwhelming the delicate greens.

5. Finishing Flavors

Taste the salad and adjust the seasoning if necessary, adding either a little more of the remaining dressing or a touch more salt. Sprinkle the microplaned parmesan cheese over the top, adding a nutty and salty finish that complements the creamy dressing and savory bacon. Serve immediately, allowing your guests to experience the salad at its peak freshness and with all the flavors in perfect harmony.