- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
In this seasonal salad, Chicago chef Sarah Grueneberg takes inspiration from the translation of her last name and the translation of her restaurant name (both mean “green mountain,” in German and Italian, respectively). She amps up a zesty buttermilk dressing with charred ramps (scallions would also be delicious) then drizzles the dressing over crisp Little Gem lettuce, celery, and baby turnips.
Ingredient:
- 1 cup thinly sliced ramp or scallion bulbs, green tops reserved
- 1 small garlic clove, grated (use only if using scallions)
- 1 teaspoon olive oil
- 3/4 teaspoon kosher salt, divided
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 2 tablespoons rice vinegar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon freshly ground black pepper
- Salad
- 6 heads Little Gem lettuce, leaves separated
- 2 multicolored carrots, peeled and shaved
- 3 baby turnips, thinly sliced, preferably on a mandoline (about 1 cup)
- 1 celery heart with leaves, thinly diagonally sliced (about 1 cup)
- 6 French Breakfast radishes, thinly sliced, preferably on a mandoline (about 1 cup)
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, diced
- 2 tablespoons finely chopped fresh dill
- Freshly ground black pepper
