Dill Pickle Salad Recipe
Bright Farms Greens tossed with Dill Pickle Ranch Dressing, Brioche Crumbs, Shaved Radish and Yellow Israeli Couscous.
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Ingredients
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Salad
Dill Pickle Ranch Dressing
Method
Dill Pickle Ranch Dressing
- 1
Combine base
In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.
- 2
Add pickle components and herbs
Stir in 2 tablespoons dill pickle brine, 3 tablespoons finely chopped dill pickles, 1 tablespoon minced fresh dill, and 1 tablespoon minced chives.
- 3
Season and finish
Add 1/2 teaspoon grated garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until combined. Taste and adjust seasoning—add up to 1 tablespoon pickle brine or more buttermilk to reach desired tang and consistency.
- 4
Chill
Cover and refrigerate at least 30 minutes (or up to 24 hours) to let flavors meld. If dressing thickens too much, thin with a little extra buttermilk or water, 1 teaspoon at a time.
Salad
- 5
Cook Israeli couscous
Bring 1 1/4 cups water (or lightly salted stock) to a boil. Add 1 cup yellow Israeli couscous, reduce heat to low, cover and simmer 8–10 minutes until tender. Drain any excess, toss with 1 teaspoon olive oil and a pinch (about 1/8 teaspoon) kosher salt. Spread on a plate to cool to room temperature (about 15 minutes).
- 6
Make brioche crumbs
Tear 2 slices brioche into small pieces or pulse briefly in a food processor to coarse crumbs. In a medium skillet melt 1 tablespoon unsalted butter over medium heat. Add crumbs and toast, stirring frequently, until golden and crisp, 3–5 minutes. Transfer to a plate to cool.
- 7
Prepare radishes
Using a vegetable peeler or mandoline, shave 2 medium radishes into thin rounds or ribbons. Place radish shavings in a small bowl and toss with a light pinch of salt to soften for 5 minutes, then drain any liquid.
- 8
Assemble salad
In a large bowl combine 6 cups mixed salad greens and the cooled 1 cup cooked Israeli couscous. Add shaved radish. Spoon 1/3 to 1/2 cup of the chilled Dill Pickle Ranch Dressing over the greens (start with less; you can add more to taste) and toss gently to coat.
- 9
Finish and serve
Transfer tossed salad to a serving bowl or divide among plates. Sprinkle toasted brioche crumbs over the top. Season with remaining 1/2 teaspoon kosher salt (or to taste) and 1/4 teaspoon freshly ground black pepper. Drizzle a final 1 teaspoon extra-virgin olive oil if desired. Serve immediately with extra dressing on the side.