Baby Gem Salad Recipe

Preparation Directions

1. 1

   Prepare the Pickled Strawberries

   Slice strawberries and place them in a bowl. Add a pinch of salt and a bit of sugar, then let them sit for about 15 minutes until they release some juice.

2. 2

   Make the Dressing

   In a bowl, whisk together buttermilk, chopped dill, lemon juice, honey, salt, and black pepper until smooth. Adjust seasoning to taste.

3. 3

   Prepare the Croutons

   Preheat the oven to 375°F (190°C). Cut brioche slices into cubes and toss with a little olive oil, salt, and pepper. Spread on a baking sheet and bake for about 10-12 minutes until golden and crispy.

4. 4

   Assemble the Salad

   In a large bowl, combine torn baby gem lettuce, pickled strawberries, halved cherry tomatoes, and crumbled bleu cheese. Drizzle with dill buttermilk dressing and toss gently.

5. 5

   Add the Prosciutto

   Tear the prosciutto into pieces and scatter over the salad. Top with brioche croutons.

6. 6

   Serve

   Serve the salad immediately, drizzled with extra dressing if desired.