Rainbow Gem Salad with Buttermilk Ranch

Recipe courtesy of Tiffani Thiessen

Ingredients:

For salad:

2-3 baby gem lettuce heads
1/4 cup pickled onions
2 small carrots, shaved
1/4 cup grilled corn
1 Persian cucumber, sliced
2-3 tablespoons buttermilk ranch dressing
1 tablespoon fresh dill, torn

For pickled onions:

1 small red onion, thinly sliced
1/4 cup distilled white vinegar
1/4 cup fresh lime juice
1 tablespoon sugar
1 teaspoon Kosher salt

For buttermilk ranch dressing:

1 1/2 cups buttermilk
1/3 cup sour cream
2 tablespoons chopped chives
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves garlic, finely minced
2 scallions, finely chopped

Directions:

To make pickled onions:

In a small saucepan combine the vinegar, lime juice, sugar and salt. Bring the mixture to a boil, reduce to a simmer and continue to simmer about 1 minute or until the sugar and salt has dissolved. Remove from heat and immediately stir in the sliced red onion. Let sit at least 10 minutes to soften, or store in an airtight container in the refrigerator for up to 1 week.

To make buttermilk ranch dressing:

For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).

To assemble salad:

Gently tear the leaves of the baby gems. Sprinkle over pickled onions, shaved carrots, grilled corn and sliced cucumbers. Drizzle with 2 to 3 tablespoons of dressing and garnish with fresh dill.

Photography by Rebecca Sanabria