Little Gem Salad with Dilly Ranch
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.9 out of 5 stars
(8)
Ingredients
4 servings
- Little Gem Lettuce- 3-4 heads, leaves separated, washed (or sub 2 romaine hearts, torn)
- 1 cup cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced (watermelon radish is nice here)
- 1 avocado, cut into chunks
- 1 cup sunflower sprouts (or microgreens)
- 1/4 cup pickled red onions, or pickled shallots (or sub thinly sliced red onion)
- 1/4 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
- 1/3 cup mayo
- 1/3 cup buttermilk
- 1/3 cup sour cream
- 1-2 garlic cloves, finely minced
- 1/2 cup fresh dill, chopped
- 2 tablespoons parsley chopped- optional
- 1/2 teaspoons salt
- 1 teaspoon fresh cracked peppercorns
- 1 tablespoon lemon juice
- 1 teaspoon white or Apple Cider vinegar
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Preparation
Step 1
If making the quick pickled onions or pickled shallots, start these first.
Step 2
Make the dressing,
Step 3
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!
Step 4
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.
Step 5
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.
Step 6
Taste!
Step 7
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.
Step 8
Save recipe for the next time?
