Cooked - Little Gem Salad With Dilly Ranch

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Little Gem Salad With Dilly Ranch

4.0

Little Gem Lettuce- 3-4 heads, leaves separated, washed (or sub 2 romaine hearts, torn)

1 cup cucumber, thinly sliced

½ cup radishes, thinly sliced (watermelon radish is nice here)

1 avocado, cut into chunks

1 cup sunflower sprouts (or microgreens)

¼ cup pickled red onions, or pickled shallots (or sub thinly sliced red onion)

¼ cup pumpkin seeds (or sunflower seeds)

1 tablespoon tarragon leaves, optional

Optional additions: thinly shaved fennel, thinly sliced kohlrabi or salad turnips, matchstick carrots, grape tomatoes or cherry tomatoes, blanched green beans

⅓ cup mayo

⅓ cup buttermilk

⅓ cup sour cream

2 garlic cloves, finely minced

½ cup fresh dill, chopped

2 tablespoons parsley chopped- optional

½ teaspoons salt

1 teaspoon fresh cracked peppercorns

1 tablespoon lemon juice

1 teaspoon white or Apple Cider vinegar

If making the quick pickled onions or pickled shallots, start these first.
By whisking the mayo, buttermilk, and sour cream in a bowl until smooth, stir in the remaining ingredients, and place in the fridge- you want this cold!
Separate the little gem lettuce leaves. Tear any extra-large ones in half, but leave any smaller ones whole. Wash and spin dry or pat dry ( or spread out on a towel on the counter and let air dry.
Place the lettuce leaves in a big bowl, and add the remaining ingredients. At this point, you could refrigerate until serving. Right before serving toss with a little cold dressing- a little at a time- you will not need all. Just enough to coat each leaf generously.
Season the salad with a little salt and a squeeze of lemon juice to taste. You want the salad to taste “punchy”, to balance out all those fresh herbs.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🌸Spring

DifficultyVery Easy ⏰ 15m

Created 57 weeks ago

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