Food Recipes Sauces, Condiments and Preserves Salad Dressing Oma’s Green Mountain Salad Be the first to rate & review! In this seasonal salad, Chicago chef Sarah Grueneberg takes inspiration from the translation of her last name and the translation of her restaurant name (both mean “green mountain,” in German and Italian, respectively). She amps up a zesty buttermilk dressing with charred ramps (scallions would also be delicious) then drizzles the dressing over crisp Little Gem lettuce, celery, and baby turnips. By Sarah Grueneberg Sarah Grueneberg Sarah Jayne Grueneberg is the chef/partner of Monteverde Restaurant & Pastificio in Chicago, critically acclaimed for inspired Italian cuisine and handmade pasta. The author of Listen to Your Vegetables gained national recognition as a finalist on Bravo’s Top Chef season 9 and with appearances on Iron Chef Gauntlet and Beat Bobby Flay. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Eva Kolenko Active Time: 40 mins Total Time: 55 mins Yield: 8 servings Ingredients Ramp-Buttermilk Dressing 1 cup thinly sliced ramp or scallion bulbs, green tops reserved 1 small garlic clove, grated (use only if using scallions) 1 teaspoon olive oil 3/4 teaspoon kosher salt, divided 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons rice vinegar 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh dill 1/2 teaspoon freshly ground black pepper Salad 6 heads Little Gem lettuce, leaves separated 2 multicolored carrots, peeled and shaved 3 baby turnips, thinly sliced, preferably on a mandoline (about 1 cup) 1 celery heart with leaves, thinly diagonally sliced (about 1 cup) 6 French Breakfast radishes, thinly sliced, preferably on a mandoline (about 1 cup) 1 cup cherry tomatoes, halved 2 ripe avocados, diced 2 tablespoons finely chopped fresh dill Freshly ground black pepper Directions Make the dressing: Preheat broiler to high. Line a rimmed baking sheet with aluminum foil, and add sliced ramp or scallion bulbs and garlic, if using. Toss with oil and 1/4 teaspoon salt, and spread in an even layer. Broil until charred around the edges, 8 to 10 minutes. Let cool. Whisk together mayonnaise, buttermilk, rice vinegar, lemon zest, lemon juice, 1 tablespoon dill, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in a medium bowl. Finely chop reserved ramp or scallion greens to equal 1/2 cup. Fold chopped greens and charred ramps into mayonnaise mixture. Cover and chill until ready to serve. Make the salad: Arrange lettuce leaves in a very large wooden salad bowl. Top with carrots, turnips, celery, radishes, tomatoes, avocados, and 2 tablespoons dill. Drizzle with dressing, and sprinkle with freshly ground black pepper. Make ahead The dressing can be stored in an airtight container in the refrigerator up to 3 days. Originally appeared: April 2018 Rate It Print