Classic Chef Salad with Homemade Ranch Dressing

Fill a medium saucepan halfway with water and bring to a boil. Gently lower 4 large eggs into the water with a slotted spoon. Reduce heat to maintain a gentle simmer and cook for 8 minutes for jammy centers or 10 minutes for fully set yolks.

Transfer eggs to an ice bath and let cool for 5 minutes. Peel the eggs and slice each into quarters. Set aside.

In a large skillet over medium heat, lay out 6 slices of bacon in a single layer. Cook for 3-4 minutes per side until crispy. Transfer to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces.

Wash 2 heads of romaine lettuce. Remove any damaged outer leaves, cut off the stems, and chop into bite-sized pieces. Dry thoroughly using a salad spinner or clean kitchen towels.

Wash 1 cup cherry tomatoes and cut them in half.

Wash 1 medium cucumber, cut in half lengthwise, scoop out seeds with a spoon, and slice into half-moons.

Peel 1/2 small red onion and thinly slice.

Cut 6 oz ham and 6 oz turkey breast into 1/4-inch strips.

Cut 4 oz cheddar cheese and 4 oz swiss cheese into 1/4-inch cubes or thin strips.

Cut 1 medium avocado in half, remove the pit, scoop out the flesh, and slice.

For the ranch dressing: Peel and mince 2 cloves of garlic.

Wash and finely chop 2 tablespoons fresh dill, 2 tablespoons fresh chives, and 2 tablespoons fresh parsley.

Wash 1 lemon and zest to get 1/2 teaspoon zest. Cut in half and squeeze to get 1 tablespoon juice.

In a medium bowl, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 1/4 cup sour cream, minced garlic, chopped herbs, lemon zest, and lemon juice until smooth.

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until well combined. Refrigerate until ready to use.

In a large salad bowl, create a bed with the chopped romaine lettuce.

Arrange the ham strips, turkey strips, cheese cubes, quartered eggs, halved cherry tomatoes, cucumber slices, red onion slices, avocado slices, and chopped bacon in sections over the lettuce.

Drizzle with 1/3 of the ranch dressing right before serving and serve the remaining dressing on the side.

Toss gently at the table just before eating to maintain the arranged presentation.