Grilled Little Gem Salad

Serves: 8
Total Time: 30 min.

INGREDIENTS

RANCH DRESSING
3/4 c buttermilk, divided
1/2 small shallot, peeled and chopped
3 cloves garlic
1 t kosher salt
1/2 c dill fronds
1/4 c parsley leaves
3 T mayo
1/4 c sour cream

SALAD ASSEMBLY
4 little gems, sliced in half through the core
1 pint mixed cherry tomatoes
2 ears corn, shucked
10 chives, sliced into batons

Preparation

Make the dressing. Combine garlic, shallot, kosher salt and 1/2 c buttermilk in food processor. Run for 30 seconds, until shallot and garlic are no longer visible. Add parsley and dill to processor and pulse until herbs are finely chopped. Transfer mixture to small bowl. Add mayo, sour cream and remaining buttermilk. Whisk to combine.

Prepare the grill for high heat. Place corn on grill and cook, turning as it begins to char in spots, about 15 minutes total, or until corn is partially blackened but still al dente. Remove from grill and set aside to cool.  

Place gems on grill face down and cook over high heat for about 5-6 minutes, til blackened but not cooked through. Remove and allow to cool, then slice in quarters and arrange on platter. Slice corn off cob and sprinkle over gems. Cut tomatoes in half and add to salad. Pour dressing over top and sprinkle with chives.