Baby Market Lettuces Recipe

Make quick pickles

Place julienned carrots in a clean heatproof jar or bowl.

In a small saucepan combine white wine vinegar, water, sugar, kosher salt, peppercorns and mustard seeds. Bring just to a simmer over medium heat, stirring to dissolve the sugar and salt.

Pour the hot pickling liquid over the carrots, pressing carrots down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 2 hours) before using. Keeps up to 2 weeks refrigerated.

Blend dressing

In a blender or food processor combine buttermilk, Greek yogurt, cilantro leaves, chives, olive oil, lemon juice, honey, garlic clove, kosher salt and black pepper.

Pulse or blend until mostly smooth but still slightly textured, scraping down the sides once. Taste and adjust seasoning — add more lemon for brightness, a pinch more salt if needed, or a tablespoon of water to thin if too thick.

Transfer to a jar and refrigerate while assembling salad. Dressing keeps 3–4 days refrigerated.

Toast hazelnuts (if not toasted)

If your hazelnuts are raw, preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and skins blister. Let cool, then rub in a towel to remove loose skins and coarsely chop.

In a large bowl combine the baby market lettuces and about half of the pickled carrots (reserve some for garnish). Gently toss to combine.

Drizzle about 3–4 tablespoons of the coriander buttermilk dressing over the greens and toss gently to coat. Add more dressing to taste; avoid overdressing.

Scatter crumbled ricotta salata and toasted hazelnuts over the salad. Top with remaining pickled carrots for color and brightness.

Finish with a light grind of black pepper and, if desired, a small drizzle (about 1 tsp) of extra-virgin olive oil for sheen. Serve immediately.