Recipe: The Neely's Chopped Salad with Barbecue Ranch Dressing

CHOPPED SALAD WITH BARBECUE RANCH DRESSING

4 strips thick-sliced bacon
2 eggs
Kosher salt
1 bunch fresh asparagus, trimmed
1 cup chopped seedless cucumber
1/2 cup chopped red onion
1/2 cup chopped yellow bell pepper
1 cup orange (or red or yellow) grape or currant tomatoes, halved
4 ounces crumbled blue cheese
1 large head romaine lettuce, trimmed and chopped
Freshly ground black pepper
Dressing (recipe at left)

Cook the bacon in a large skillet over medium heat until crisp, then transfer to a plate lined with paper towels to cool.

Bring a small saucepan of water to a gentle boil. Carefully place the eggs in the water and simmer for 9 minutes. Drain the eggs, and rinse in cold water until cooled (the centers should still be a bit creamy).

When the eggs are cool, peel and thinly slice them. Bring a large skillet of water to a boil. Add a generous pinch of salt, and blanch the asparagus until just tender, 3 to 4 minutes. Drain the asparagus, and then shock it in ice water to stop the cooking process. Drain and set aside.

YOU CAN SERVE THIS SALAD TWO WAYS:

FOR THE MORE TRADITIONAL PRESENTATION:
Toss all of the salad ingredients with the dressing in a large bowl, and then divide among individual plates. (Be sure you distribute all the goodies evenly, or people will complain.)

FOR AN EVEN PRETTIER PRESENTATION:
Arrange the cucumber, onion, bell pepper, tomatoes, blue cheese, sliced eggs and asparagus in rows, separated by color, atop the romaine lettuce on a rectangular platter or in a large, shallow serving bowl. Crumble the cooked bacon over the top, and serve the salad with dressing on the side. Season with pepper.

Makes 6 servings

BARBECUE RANCH DRESSING
(Makes 1 1/2 cups)

1 garlic clove, minced
3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons Neely's Barbecue Sauce
2 teaspoons apple cider vinegar
1 teaspoon Neely's Barbecue Seasoning
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh flat-leaf parsley

Whisk the garlic, mayonnaise, buttermilk and Neely's Barbecue Sauce together in a medium bowl. Add the vinegar, Neely's Barbecue Seasoning, onion powder, dill, chives and parsley, and whisk until smooth. Cover and chill 1 hour to allow flavors to meld.

NEELY'S BARBECUE SAUCE
(Makes 2 cups)

2 cups ketchup
1 cup water
1/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed.

Sauce can be stored in a tightly sealed container in the refrigerator for up to 2 months.

NEELY'S BARBECUE SEASONING
(Makes 2 1/2 cups)

1 1/2 cups paprika (basic paprika not labeled "sweet" or "hot")
3/4 cup sugar (reviewer suggests using much less)
3 3/4 tablespoons onion powder

Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.

Source: Down Home with the Neelys by Gina and Patrick Neely