Name: Salad Sandwiches with Ranch Spread
Yield: Makes 4 Servings
Ingredients: 1 small shallot, finely chopped; ¼ cup mayonnaise; 2 tablespoons buttermilk; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh dill; 1 teaspoon Dijon mustard; Pinch of sugar; Kosher salt and freshly ground black pepper; 2 large beefsteak tomatoes, sliced ¼-inch thick; 2 heads of Little Gem lettuce or ½ romaine heart, leaves separated; 4 hard-boiled large eggs, sliced; 1 avocado, sliced; ½ English hothouse cucumber, thinly sliced; 2 small shallots, thinly sliced; 3 tablespoons olive oil; 1 tablespoon fresh lemon juice; Flaky sea salt; 8 ½-inch-thick slices white Pullman bread; 3 tablespoons unsalted butter, room temperature

A platter with an easy lunch spread for making your own sandwiches with lettuce sliced tomato avocado boiled eggs...

Alex Lau

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

Recipe notes