ACTIVE: 30 min l TOTAL: 50 min l SERVES: 6 to 8
¼ cup apple cider vinegar1 teaspoon sugarKosher salt⅔ cup dried cranberries3 tablespoons unsalted butter4 teaspoons finely chopped fresh sage5 slices pumpernickel bread, cut into 1-inch piecesFreshly ground pepper⅓ cup buttermilk⅓ cup sour cream2 tablespoons mayonnaise2 teaspoons dijon mustard1 small clove garlic, finely grated½ cup fresh dill¼ cup fresh parsley4 scallions, thinly sliced1 head Bibb lettuce, leaves halved if large3 heads baby lettuce (such as Little Gem), leaves halved if large
1. Combine ⅓ 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, 1½ to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
2. Meanwhile, preheat the oven to 375˚. 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.
3. Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, ¼ cup dill, the parsley, 1 sliced scallion, ¾ teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
4. Gently toss the lettuces and the remaining ¼ cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the pickled cranberries and croutons and gently toss.
RYAN DAUSCH.