Baby Gem & Red Oak Lettuce Salad Recipe

Prepare greens

Trim root ends from baby gem and red oak lettuces. Separate leaves, discard any bruised pieces. Rinse thoroughly in cold water, then spin or pat dry until mostly dry. Tear larger leaves into bite-sized pieces and place in a large mixing bowl.

Slice vegetables

Trim radishes and slice thinly (use a mandoline or sharp knife) into rounds. Peel or scrub the cucumber if desired; slice lengthwise and then thinly slice into half-moons. Add radish and cucumber to the bowl with the greens.

Add cheese

Grate the aged cheddar or cut into small matchsticks/shavings and reserve for plating.

Preheat oven to 375°F (190°C). Cut the cornbread into 1/2-inch (1.3 cm) cubes. In a large mixing bowl, toss cornbread cubes with melted butter and olive oil until evenly coated. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Spread the coated cornbread cubes in a single layer on a baking sheet lined with parchment. Bake 12–18 minutes, tossing once halfway through, until golden and crisp. Remove from oven and let cool; they will firm up further as they cool.

In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

Add minced garlic, lemon juice, Dijon mustard, chopped parsley, chives, and dill. Whisk to combine. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning or thickness (add up to 2 tbs more buttermilk if you prefer a looser pourable dressing).

Chill the dressing at least 15 minutes to let herbs meld. It can be made up to 24 hours ahead; stir before using.

Just before serving, lightly toss the prepared greens, radish, and cucumber with about two-thirds of the herbed ranch (start with 3 tbs, add more to taste) in the large bowl so leaves are lightly coated.

Divide the dressed greens among 4 plates or bowls. Scatter cornbread croutons evenly over each salad (about 50 g croutons per serving). Top with grated or shaved aged cheddar and a few extra whole herb leaves or chives for garnish.

Serve remaining herbed ranch on the side for guests who want extra. Season with a final pinch of flaky sea salt and freshly ground black pepper if desired.