Dressed Little Gems Recipes

LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING

Steps:

• Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
• Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
• Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.

DRESSED LITTLE GEMS

Steps:

• Mix the oil and vinegar with a generous pinch of salt (preferably flakes) to make the dressing.
• Pack the lettuce into a plastic food container with ice to keep it fresh. Take the dressing and cheese into smaller containers. Arrange the lettuce on a platter, drizzle with the dressing and scatter with the cheese.

LITTLE GEM SALAD WITH LEMON CREAM AND HAZELNUTS

Steps:

• Boost the Cream:
• Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
• Go Nuts:
• Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
• Veg Out:
• Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
• Get Dressed:
• Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
• Bring It Home:
• Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.

LITTLE GEMS WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing by whisking the vinegar and cream with a little seasoning,and the sugar, then gradually whisk in the oil and crumble in the cheese.
• Cut the lettuces into wedges lengthways and arrange on a plate.
• Drizzle over the dressing and scatter on the green onions.