Instead of buttermilk, you can use thinned-down yogurt and water…not quite the same, but it’s still tasty and then you don’t have to make a special trip to the store.
You can use less mayo if you don’t mind thinner dressing. Also, if you used buttermilk, you can use greek style yogurt if you dislike mayo.
Little Gem Salad with Watermelon Radishes & Homemade Ranch
Classic Taste with a Bright Pink Update
Servings: 3 - 4
Posted by Lily
Crunchy, crisp little gems with creamy ranch dressing (who knew it was so easy to make!?) is such an easy and delicious way to get your veggies! Red radishes add a bit of zip and make the salad extra pretty, or try watermelon radishes for a pink, milder taste.
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tbsp cider vinegar
1 tbsp sugar
3 tbsp finely chopped shallot or red onion.
Salt and pepper to taste
3 Heads of Little gem with leaves peeled off, rinsed and patted/spun/otherwise, dried. Then ripped or cut into bite-sized pieces. Or 3/4 Lb hearts of little gem.
1 bunch red radishes or 2 - 3 watermelon radishes sliced into medium-thin rounds
Real or fake. If you eat bacon, seriously, make some and cut it into little pieces for sprinkling on this salad. I use fake and I will still recommend ‘em!)
In a large bowl, toss the radishes and little gems. Whisk all of the dressing ingredients together in a separate bowl. Drizzle dressing over the salad, tossing periodically to make sure the salad is coated, but not swamped by dressing. Serve and put bacon bits on top of each serving (don’t mix in larger salad bowl – crispness may be compromised!)
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!