Country Club Salad with Two Dressings Recipe

Name: Country Club Salad with Two Dressings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lightly packed parsley leaves; 3 scallions, chopped; 6 anchovy fillets in oil, drained and chopped; 3 tablespoons lightly packed tarragon leaves; 3 large basil leaves; 2 tablespoons fresh lemon juice; 1 tablespoon minced shallot; 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon white vinegar; 1 small garlic clove; 3/4 cup mayonnaise; Kosher salt; Freshly ground pepper; 4 ounces Maytag blue cheese ( 1/2 cup); 1/4 cup sour cream; 1/4 cup mayonnaise; 2 tablespoons buttermilk; 1 tablespoon red wine vinegar; 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon fresh lemon juice; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped chives; Kosher salt; Freshly ground pepper; 1/4 pound rustic Italian bread, torn into bite-size pieces; 1/4 pound thinly sliced bacon; 2 romaine hearts, halved lengthwise through the core; 3/4 cup thinly sliced cherry or grape tomatoes; 2 hard-cooked eggs, peeled and chopped; Finely chopped parsley, for garnish

Servings: persons

1 cup lightly packed parsley leaves
3 scallions, chopped
6 anchovy fillets in oil, drained and chopped
3 tablespoons lightly packed tarragon leaves
3 large basil leaves
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Worcestershire sauce
1 teaspoon white vinegar
1 small garlic clove
3/4 cup mayonnaise
Kosher salt
Freshly ground pepper
4 ounces Maytag blue cheese ( 1/2 cup)
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
Kosher salt
Freshly ground pepper
1/4 pound rustic Italian bread, torn into bite-size pieces
1/4 pound thinly sliced bacon
2 romaine hearts, halved lengthwise through the core
3/4 cup thinly sliced cherry or grape tomatoes
2 hard-cooked eggs, peeled and chopped
Finely chopped parsley, for garnish

1
Make the Green Goddess Dressing In a food processor, combine all of the ingredients except the mayonnaise, salt and pepper; pulse until very finely chopped.
2
Add the mayonnaise and puree until nearly smooth and pale green.
3
Scrape the dressing into a bowl and season with salt and pepper.
4
Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.
5
Meanwhile, Make the Blue Cheese Dressing In a food processor, combine all of the ingredients except the parsley, chives, salt and pepper; pulse until nearly smooth.
6
Add the herbs and pulse to incorporate.
7
Scrape the dressing into a bowl and season with salt and pepper.
8
Cover and refrigerate until chilled, about 30 minutes.
9
Prepare the Salad Preheat the oven to 375.
10
Spread the bread on a rimmed baking sheet and bake for about 15 minutes, until golden and crisp.
11
Let the croutons cool, then transfer to a plate.
12
Prepare the Salad On the rimmed baking sheet, arrange the bacon strips in a single layer.
13
Bake for 15 to 20 minutes, until the bacon is browned but not completely crisp.
14
Transfer the bacon to paper towels to drain and cool, then thinly slice crosswise.
15
Prepare the Salad Arrange the romaine hearts on plates or a platter.
16
Scatter the croutons, bacon, tomatoes, eggs and parsley on top.
17
Serve the salad, passing the two dressings at the table.

2228

kcal

Calories

231

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 cup lightly packed parsley leaves, 3 scallions, chopped, 6 anchovy fillets in oil, drained and chopped, 3 tablespoons lightly packed tarragon leaves, and more.

Yes, Country Club Salad with Two Dressings falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Country Club Salad with Two Dressings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions