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1
For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes.
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2
Drain on paper towels.
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3
Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute.
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4
Drain on paper towels.
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5
For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic.
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6
Adjust the consistency with buttermilk to make it a little thinner.
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7
Taste and add hot sauce and salt as needed.
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8
For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl.
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9
Drizzle over the dressing and stir.
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10
Scatter over the pico de gallo, tortilla strips and the reserved cheese, then serve.
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11
Dice up equal quantities of tomatoes and onions.
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12
Roughly chop the cilantro.
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13
Now slice 1 or 2 jalapenos in half.
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14
With a spoon, scrape out the seeds.
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15
(If you like things spicy, leave in some of the white membranes.)
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16
Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires.
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17
Now dump these 4 ingredients into a bowl.
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18
Slice the lime in half and squeeze the juice from one half into the bowl.
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19
Sprinkle with salt and stir together until combined.
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20
Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
