Green salad with pickled cranberries in a fermented milk dressing

Ingredients:

• 1/4 cup apple cider vinegar
• 1 teaspoon of sugar
• 2/3 cup dried cranberries
• 3 tablespoons unsalted butter
• 4 tsp finely chopped fresh sage
• 5 slices pumpernickel, cut into 2.5 cm pieces.
• 1/3 cup of sour milk or kefir
• 1/3 cup sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 small clove of garlic, finely grated
• 0.5 cup fresh dill
• 1/4 cup fresh parsley
• 4 green onions, thinly sliced
• 1 head of Bibb lettuce, large leaves torn in half
• 3 heads of small lettuce, large leaves torn in half

Preparation:

1. In a small microwave-safe bowl or liquid measuring cup, combine 1/3 cup water, vinegar, sugar, and a large pinch of salt. Add the dried cranberries. Microwave until the liquid begins to simmer, 1.5 to 2 minutes. Let the cranberries steep in the liquid for 30 minutes, then drain.
2. Meanwhile, preheat the oven to 190°C (375°F). Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Place the bread slices on a baking sheet, season with salt and pepper, and spread them out in a single layer. Bake, stirring halfway through, until golden brown, 15-20 minutes.

3. Prepare the dressing:

   
   Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, parsley, 1 green onion, 3/4 teaspoon salt, and a pinch of freshly ground black pepper in a food processor. Blend until smooth.
   
4. In a large bowl, carefully toss the salad with the remaining 1/4 cup dill, 3 chopped green onions, and the dressing; season with salt and pepper to taste. Sprinkle with the cranberries and croutons and toss gently.