Ingredients
For the ranch dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
6 tablespoons sour cream
1 tablespoon red onion minced
1 tablespoon fresh dill minced
1 tablespoon fresh parsley minced
1 clove garlic minced
1 teaspoon fresh lemon juice
Pinch of sugar
Salt and freshly ground black pepper
For the salad:
8 cups lettuce such as romaine, green leaf, or iceberg, torn into bite-sized pieces (see note 2)
1 blub endive cored and chopped (see note 3)
1 pint grape tomatoes halved lengthwise (see note 4)
4 radishes ends trimmed, halved lengthwise and sliced
2 carrots peeled, halved lengthwise, and sliced
2 Persian cucumbers or 1 hot house cucumber halved lengthwise and chopped
Instructions
To make the ranch dressing, in a medium bowl, whisk together buttermilk, mayonnaise, sour cream, red onion, dill, parsley, garlic, lemon juice, sugar, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Refrigerate at least 10 minutes to blend flavors. Whisk to recombine before serving.
To assemble the salad, in a large bowl, combine lettuce, endive, tomatoes, radishes, carrots, and cucumbers. Drizzle with salad dressing and toss until evenly coated.