Pittsburgh Salad with Crispy French Fries

Step 1

If you are baking or air frying the French fries, heat the oven or air fryer according to package directions. Meanwhile, prepare the salad and dressing.

Step 2

Core and cut 1 medium head iceberg lettuce into bite-sized pieces.

Step 3

Prepare the following, arranging them in separate piles on a large plate as you complete it: Halve 1/2 medium English cucumber lengthwise, then thinly slice crosswise. Cut 1 medium Roma tomato into 8 wedges. Peel and slice 2 hard-boiled eggs into 4 wedges each. Thinly slice 4 jarred pepperoncini. Thinly slice 1/2 medium onion if desired. Refrigerate the plate of toppings and lettuce until ready to serve.

Step 4

Finely grate 1 garlic clove. Finely chop 2 fresh dill sprigs until you have 1 tablespoon. Place both in a small bowl

Step 5

Add 1/2 cup mayonnaise, 1/2 cup buttermilk, 1 teaspoon paprika, 1 teaspoon dried parsley, 1 teaspoon onion powder, 1/2 teaspoon celery salt, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until combined. Taste and season with more kosher salt and black pepper as needed. Refrigerate until ready to serve.

Step 6

Fry, bake, or air fry the fries according to package directions. A few minutes before the fries are ready, divide the lettuce between 4 bowls. Top with the cucumber, tomato, eggs, pepperoncini, and onion.

Step 7

Season the fries lightly with kosher salt. Top the salads with the French fries and drizzle with the ranch dressing.