GREENS WITH PICKLED CRANBERRIES AND BUTTERMILK DRESSING

Greens with Pickled Cranberries and Buttermilk Dressing image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

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1/4 cup apple cider vinegar
1 teaspoon sugar
Kosher salt
2/3 cup dried cranberries
3 tablespoons unsalted butter
4 teaspoons finely chopped fresh sage
5 slices pumpernickel bread, cut into 1-inch pieces
Freshly ground pepper
1/3 cup buttermilk
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon mustard
1 small clove garlic, finely grated
1/2 cup fresh dill
1/4 cup fresh parsley
4 scallions, thinly sliced
1 head Bibb lettuce, leaves halved if large
3 heads baby lettuce (such as Little Gem), leaves halved if large

Steps:

Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.