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Little Gem Salad with Dilly Ranch Recipe

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4.4 from 10 reviews

A refreshing Little Gem Salad with Dilly Ranch dressing, featuring crisp lettuce, crunchy vegetables, and a creamy herb-infused dressing. This salad combines the bright flavors of cucumber, radishes, avocado, and pickled onions, topped with sunflower seeds and fresh herbs, making it perfect as a light lunch or an elegant side dish.

Ingredients

Salad

  • 3–4 heads Little Gem Lettuce, leaves separated and washed (or substitute 2 romaine hearts, torn)
  • 1 cup cucumber, thinly sliced
  • 1/2 cup radishes, thinly sliced (watermelon radish is recommended)
  • 1 avocado, cut into chunks
  • 1 cup sunflower sprouts (or microgreens)
  • 1/4 cup pickled red onions or pickled shallots (or substitute 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

Dilly Ranch Dressing

  • 1/3 cup mayonnaise
  • 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 teaspoon salt
  • 1 teaspoon fresh cracked peppercorns
  • 1 tablespoon lemon juice
  • 1 teaspoon white or apple cider vinegar

Instructions

  1. Prepare Pickled Onions: If using either quick pickled red onions or pickled shallots, begin by preparing these first according to your preferred quick pickle method, as they need some time to develop flavor.
  2. Make the Dressing: In a bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth. Stir in the minced garlic, chopped dill, parsley (if using), salt, cracked pepper, lemon juice, and vinegar. Place the dressing in the refrigerator to chill for best flavor.
  3. Prepare Lettuce: Separate the Little Gem lettuce leaves, tearing any very large leaves in half while leaving smaller ones whole. Wash thoroughly and dry by spinning in a salad spinner, patting dry with towels, or allowing them to air dry spread out on a clean towel.
  4. Combine Salad Ingredients: Put the dried lettuce leaves into a large mixing bowl. Add the cucumber slices, radishes, avocado chunks, sunflower sprouts, pickled onions, pumpkin seeds, and tarragon leaves if using. You may also add any optional vegetables like shaved fennel or cherry tomatoes at this point.
  5. Chill Until Serving: If desired, cover and refrigerate the salad mixture until ready to serve to keep it crisp and fresh.
  6. Toss with Dressing: Just before serving, toss the salad with cold Dilly Ranch dressing a little at a time. Use only enough dressing to coat the leaves generously without over-saturating them.
  7. Final Seasoning: Taste the salad and adjust seasoning with a little additional salt and a squeeze of lemon juice to make the flavors bright and punchy, balancing the fresh herbs and creamy dressing perfectly.

Notes

  • You can substitute romaine hearts for Little Gem lettuce if unavailable.
  • Quick pickled onions or shallots add a delightful tang but can be replaced with thinly sliced raw red onions in a pinch.
  • The dressing can be made ahead and kept refrigerated for up to 2 days for convenience.
  • Adjust the amount of garlic and herbs in the dressing to your taste preferences.
  • Optional additions like shaved fennel, kohlrabi, and blanched green beans enhance texture and freshness.
  • Use fresh, high-quality dill for the best flavor impact in the dressing.
  • This salad is best served fresh but can be prepped a few hours ahead if kept chilled and dressed just before serving.

Find it online: https://bitezly.com/little-gem-salad-with-dilly-ranch-recipe/