Little Gem Salad With Buttermilk Shallot Dressing

Fresh salad with fresh herbs, homemade creamy buttermilk dressing, and pickled shallots. The dressing and shallots make enough for multiple salads.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 -3  shallots
• 1⁄3 cup white vinegar
• 1⁄3 cup water
• 1  tablespoon sugar
• 1⁄4 teaspoon kosher salt
• 3⁄4 cup buttermilk
• 1⁄2 cup sour cream
• 3  egg yolks
• 1  shallot, roughly chopped
• 1  garlic clove
• 2  tablespoons lemon juice
• 2  teaspoons kosher salt
• 2 1⁄2 cups canola oil
• 1  head bibb lettuce
• 1⁄2  heart romaine lettuce
• 1⁄4 cup fresh dill
• 1⁄4 cup fresh chives
• 3  tablespoons  toasted panko breadcrumbs
•  salt & pepper, to taste

Directions

1. For Pickled Shallots: In a small saucepan, bring the vinegar (1/3 c), water (1/3 c), sugar (1 T), and salt (1/4 t) to a boil over high heat until the sugar dissolves. While the liquid is boiling, thinly slice the shallots and put in a glass container. Pour the boiling mixture over shallots and let cool to room temperature. Cover and refrigerate overnight, up to 3 months.
2. For Dressing: In a blender, combine the buttermilk (3/4 c), sour cream (1/2 c), egg yolks (3), shallot (1), garlic (1 clove), lemon juice (2 T) and salt (2t) on high 20 to 30 seconds. WIth the blender running on medium speed, stream in the oil (2.5 c) until emulsified. Refrigerate up to 2 weeks.
3. For Salad: Wash and tear lettuce into small pieces. Cut herbs into small sprigs. Combine bibb or butter lettuce, romaine, dressing, pickled shallots, chives, dill, toasted panko, salt and pepper.