• 2 bunches baby carrots
  • 12 baby parsnips
  • 24 plum tomatoes
  • 1 head Salanova red butter lettuce, cored, washed and spun*
  • 1 head Salanova green butter lettuce, cored, washed and spun*
  • Oil
  • Salt and pepper

Dressing ingredients

  • ½ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup sour cream
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 small clove garlic grated
  • 2 tbsp parsley finely sliced
  • 2 tbsp chives finely sliced
  • Salt and pepper to season

Author of this recipe

Glen Barratt

Glen Barratt

Chef / restaurant

“We are blessed to be surrounded by so many diverse and resource rich regions with varying climatic conditions giving a huge, even if glimpsing, selection of produce from which to plan our menus... Read more

Proving you can win friends with salad, check out the colours in this combination!

Total votes: 709


To make the ranch dressing place dressing ingredients in a bowl and whisk. Season to taste.

Cut leafy greens off carrots leaving 1 inch green stem. Trim tops off parsnips. Wash any dirt off carrots and parsnips. Cut in half length ways then place in a pot of salted boiling water. Cook until al denté then remove from pot and place in ice water until cold. Remove and pat dry. Heat grill until hot. Lightly oil parsnip and char grill marking cut side. Place aside with carrots. eat a pan to moderately hot, lightly oil tomatoes and place in pan moving them until they heat through and skin starts to blister. Lightly season and add to carrot and parsnip.

Serve and place lettuce in a serving bowl or platter so that the inside of the leaf is facing up and tops of the leaf facing out from the centre of bowl. Season carrot, parsnip and tomato, lightly fold then place across lettuce in bowl. Drizzle with ranch dressing to your liking.

Tips from the author

I use Salanova red and green butter lettuce as the leaves are tender and easy to eat with just a fork. You can also use a large bage of your favourite mixed salad leaves.

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