Baby Gem Lettuce Salad Recipes

WARM BABY GEM & FETA SALAD

Steps:

• Slice the Baby Gem lettuces into quarters just down the root of the lettuce so it stays together.
• Heat a dry frying pan or griddle pan to a medium heat and place the lettuce quarters on it. Leave for 1-2 mins until the lettuce starts to brown slightly (you may need to do this in 2 batches).
• Make the dressing by putting all the ingredients in a jug and whisking until smooth. Slice the feta into 1cm blocks. Divide the lettuce between 2 plates, top with grapefruit segments and feta, then drizzle the dressing over the salad. Sprinkle over the lemon zest and nigella seeds (if using) to garnish.

LITTLE GEM SALAD

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Still whisking constantly, slowly drizzle in both oils and continue to whisk until the dressing is completely emulsified. (Alternatively, place all the vinaigrette ingredients in a small jar, screw on the lid, and shake until completely emulsified.)
• In a large bowl, gently toss the lettuce, parsley, dill, radishes, shallot, chives, and walnuts.
• Drizzle the salad greens with the walnut vinaigrette and gently toss again. Season with salt and pepper and toss one last time, making sure each leaf is coated with the vinaigrette. Taste and add more vinaigrette or salt and pepper, if needed. (If you have leftover vinaigrette, you can refrigerate it in a lidded jar for up to several days.)
• Transfer the salad to a large platter or serving bowl. Using a vegetable peeler, shave strips of ricotta salata over the top. Finish, if desired, with a drizzle of walnut oil. Serve immediately.

BABY GEM LETTUCE SALAD

Steps:

• Method Salad Heat a little olive oil in a small saucepan and quick-fry the mushrooms. Add the lemon juice and remove from the heat. Season to taste and set aside to cool (reserve the juices for the dressing). Peel, trim and cut the asparagus into small pieces. Cook in boiling salted water for a minute or two and then refresh in cold water. Combine the lettuce, mushrooms, asparagus and cheese. Dressing Peel and chop the egg, then add the remaining dressing ingredients, including the reserved juices from the mushrooms, and whisk together. Season to taste. Toss with the dressing and serve.

CHARRED BABY GEM, WATERCRESS & BACON SALAD

Steps:

• Brush the lettuce halves with 1 tbsp of the oil, then place on a baking tray and use a blowtorch to lightly char them all over. Heat the remaining oil in a frying pan, add the bacon lardons and fry until really crispy. Remove using a slotted spoon and drain on kitchen paper, leaving all the fat in the pan.
• To make the dressing, add the lemon juice to the pan with the bacon fat and stir, taste and season. Toss the lettuce, watercress and lardons together with the dressing in a large bowl, then arrange on a platter.

LITTLE GEM SALAD WITH TARRAGON GREEN GODDESS

Steps:

• In a food processor or blender, combine all the Tarragon Green Goddess Dressing ingredients. Set aside while you prepare the salad.
• Soak the thinly sliced radish in a bowl of ice water while you prepare the rest of the salad.
• Place the little gem lettuce on a platter.
• Drain the radishes. Scatter the radishes and avocado across the top of the lettuce. Drizzle the salad with the desired amount of green goddess dressing.

TAMARI SEEDS AND BABY GEM LETTUCE SALAD

Steps:

• In a small mixing bowl, add the pepitas, sunflower seeds and tamari. Mix until well combined. Line a sheet pan with 1 tsp olive oil. Pour the seeds onto the sheet pan and bake at 180°C and 350°F for 3 minutes. When completed, remove from the oven and set aside to cool.
• Cut 2 of the baby gem lettuce in half, lengthwise.
• Cut 2 of the baby gem lettuce sideways but closer to the base so that you can get the floral leafy top. We do not require the base.
• In a small mixing bowl, add the black tahini, sour cream, juice of 1 lemon, kecap manis and tamari. Mix until well combined.
• On a flat plate, with a spoon, splatter the dressing onto one side of the plate more than the other. Make a mess!
• Line the plate on the other side of the plate with half the micro salad. We want some of the black tahini to be seen on the other side of the plate.
• Strategically place the lettuce on top of the micro salad.
• Place more of the micro salad between the lettuce leaves.
• Sprinkle the tamari seeds all over the plate. Going for a messy look.

LITTLE GEMS SALAD WITH AVOCADO GREEN GODDESS DRESSING RECIPE

Steps:

• Make The Green Goddes Dressing: Combine everything except the radishes, carrots, pepitas, and lettuce in a mini food processor and mix until smooth and well combined. Stir in 1/4 water to mellow the flavors and loosen the dressing; set aside at least 10 minutes for flavors to develop.
• Assemble The Salad: Slice the radishes and carrots into paper thin slices using a very sharp knife or a mandolin. To serve, divide lettuce among serving plates, top with radishes, carrots, and pepitas and top with a drizzle of the salad dressing.

BABY GEM LETTUCE WITH BURNT AUBERGINE YOGHURT, SMACKED CUCUMBER & SHATTA - SAMI TAMIMI

Steps:

• 1)There are two ways to chargrill the aubergines: on an open flame on the stove top, or In a chargrill pan on an induction hob followed by 10 minutes in a hot oven ( see tricks & tips). Once cooked, the scooped - out flesh should weigh about 160g. Place it in a clean colander, set aside for an hour or so (or overnight ), over a bowl, to drain. Place the flesh in the bowl of a food processor along with the yoghurt, garlic, lemon juice,tahini and 1/2 teaspoon of salt. Blitz for about a minute, until completely smooth, then set aside until needed.
• 1)Prepare the cucumber by placing each half on a chopping board, cut side facing down. Using the flat side of a large knife, lightly "smack" them until bruised but stills holding their shape. Cut the cucumber into roughly 1cm dice and set side. Clean the food processor, then add the parsley, mint, garlic, olive oil and 1/4 teaspoon of salt. Blitz for about 2 minutes, scraping down the sides a couple of times if you need to, to form a smooth paste, then add the cucumber, set aside for at least 20 minutes ( and up to a day in advance if kept in the fridge ) for the flavours to infuse.
• 1)Slice each head of baby gem lengthways to make 8 long thin wedges ( per lettuce). When ready to assemble, arrange the lettuce on a round platter,overlapping the outer and inner circle to look like the petals of a flower. Lightly sprinkle the wedges with salt and a grind of black pepper, then splatter over the aubergine yoghurt. Spoon over the cucumber, drizzle with the shatta, sprinkle over the chilli flakes and serve. Enjoy !!