Ingredients

RAMP-BUTTERMILK DRESSING:

• 1 cup thinly sliced ramp or scallion bulbs, green tops reserved

• 1 small garlic clove, grated (use only if using scallions)

• 1 teaspoon olive oil

• 3/4 teaspoon kosher salt, divided

• 1 cup mayonnaise

• 3/4 cup buttermilk

• 2 tablespoons rice vinegar

• 1 teaspoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 tablespoon chopped fresh dill

• 1/2 teaspoon freshly ground black pepper

SALAD:

• 6 heads Little Gem lettuce, leaves separated

• 2 multicolored carrots, peeled and shaved

• 3 baby turnips, thinly sliced, preferably on a mandoline (about 1 cup)

• 1 celery heart with leaves, thinly diagonally sliced (about 1 cup)

• 6 French Breakfast radishes, thinly sliced, preferably on a mandoline (about 1 cup)

• 1 cup cherry tomatoes, halved

• 2 ripe avocados, diced

• 2 tablespoons finely chopped fresh dill

• Freshly ground black pepper

Directions

1. Make the dressing: Preheat broiler to high. Line a rimmed baking sheet with aluminum foil, and add sliced ramp or scallion bulbs and garlic, if using. Toss with oil and 1/4 teaspoon salt, and spread in an even layer. Broil until charred around the edges, 8 to 10 minutes. Let cool.

2. Whisk together mayonnaise, buttermilk, rice vinegar, lemon zest, lemon juice, 1 tablespoon dill, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in a medium bowl. Finely chop reserved ramp or scallion greens to equal 1/2 cup. Fold chopped greens and charred ramps into mayonnaise mixture. Cover and chill until ready to serve.

3. Make the salad: Arrange lettuce leaves in a very large wooden salad bowl. Top with carrots, turnips, celery, radishes, tomatoes, avocados, and 2 tablespoons dill. Drizzle with dressing, and sprinkle with freshly ground black pepper.