Oma’s green mountain salad recipe

Ingredients

• 1 cup thinly sliced ramp bulbs or scallion bulbs plus ½ cup finely chopped ramp or scallion greens
• 1 small garlic clove, grated (use only if using scallions)
• 1 tsp olive oil
• ¼ tsp kosher salt
• 1 cup mayonnaise
• ¾ cup buttermilk
• 2 Tbsp rice vinegar
• 1 tsp finely grated lemon zest plus 2 Tbsp. fresh lemon juice
• 1 Tbsp chopped dill
• ½ tsp freshly ground pepper
• ½ tsp kosher salt

• 6 heads Little Gem lettuce
• 2 multicolor carrots, peeled and shaved with a peeler lengthwise
• 3 Tokyo (baby) turnips, sliced thin on a mandoline (about 1 cup)
• 1 heart of celery and leaves, sliced on a thin bias (about 1 cup)
• 6 French breakfast radishes, shaved thin lengthwise (about 1 cup)
• 1 cup cherry tomatoes, sliced in half
• 2 avocados, diced (about 2 cups)
• 1 sprig of dill, finely chopped
• Freshly ground pepper

Make the Dressing
1. Heat the broiler to high. Line a rimmed baking sheet with foil and spread ramp or scallion bulbs and garlic, if using, in an even layer. Drizzle with olive oil and ¼ teaspoon salt. Broil until the ramps become charred around the edges, 8 to 10 minutes. Let cool.
2. In a medium bowl, whisk mayonnaise, buttermilk, rice vinegar, lemon zest and juice, chopped dill, pepper, and ½ teaspoon salt. Fold in ramp greens and charred ramps. Cover and chill until ready to serve.
Make the Salad
3. In a large wooden salad bowl, arrange the Little Gem lettuce leaves. Top with the carrots, turnips, celery, radishes, tomatoes, avocados, and dill. Drizzle the vegetables with the ramp dressing and top with freshly ground pepper.