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.
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 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
- ½ English hothouse cucumber, thinly sliced
- 2 small shallots, thinly sliced
- 1 tablespoon fresh lemon juice
- 8 ½-inch-thick slices white Pullman bread
- 3 tablespoons unsalted butter, room temperature
Whisk shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl until smooth. Stir in sugar and season with salt and pepper.
Do Ahead: Ranch spread can be made 8 hours ahead. Cover and chill.
Arrange tomatoes, lettuce, eggs, avocado, cucumber, and shallots on a large platter. Drizzle with oil and lemon juice; sprinkle with sea salt.
Spread one side of each slice of bread with butter. Build sandwiches with bread, salad, and ranch spread.