1/4 teaspoon dried herbs, such as herbes de Provence
1/4 teaspoon kosher salt
2 romaine hearts, washed and dried
1 pint grape, cherry, or other small tomatoes
1/2 English cucumber, thinly sliced
3 or 4 radishes, shaved or thinly sliced
1/4 cup to 1/2 cup Buttermilk Ranch Dressing (recipe below)
Kosher salt and freshly ground black pepper
Crumbled bacon (optional)
Buttermilk Ranch Dressing:
1 cup buttermilk
1 cup mayonnaise, preferably Hellmann’s
3/4 cup sour cream
Juice of 1/2 to 1 lemon, or as needed
4 garlic cloves, minced
2 teaspoons minced fresh parsley
1 teaspoon minced fresh dill
1/2 teaspoon minced chives
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To make the skillet croutons: Line a plate with paper towels and set aside.
In a large skillet, heat the butter and oil over medium-low heat. When the butter has melted, add the bread cubes and the garlic powder, dried herbs, and salt. Toss to evenly coat the bread in butter, oil, and seasonings. Cook, stirring constantly, until evenly browned, 3 to 4 minutes. Transfer to the paper towels.
To make the romaine salad: Tear or cut the romaine into bite-size pieces and place them in a large bowl. Add the tomatoes, cucumber, radishes, and as many croutons as desired and toss to evenly distribute the ingredients. (Store leftover croutons in an airtight container at room temperature for up to 1 week.)
Pour over about 1/4 cup dressing, season with salt and pepper, and toss to coat. Taste and add more dressing or seasoning if desired.
Scatter crumbled bacon (if using) on top and serve.
In a medium bowl, combine the ingredients and whisk until smooth. Taste and add more lemon juice if needed.
Transfer to a covered container and store in the refrigerator for up to 1 week.