Little Gem Lettuce Salad Recipes

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LITTLE GEM SALAD



Little Gem Salad image

Little Gem salad. Such an appropriate name. Made with Little Gem lettuce, radishes, shallots, walnuts, ricotta salata cheese, and walnut vinaigrette, it's truly a little gem of a salad.

Provided by Ori Menashe | Genevieve Gergis

Categories     Salad

Time 20m

Number Of Ingredients 17

2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons Champagne vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon kosher salt
5 grinds black pepper
1/4 cup grapeseed oil
1/4 cup walnut oil (plus more for drizzling, if desired)
2 large or 4 small heads Little Gem lettuce* (cored, leaves left whole or torn in half, if large)
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup roughly chopped dill
3 large radishes (very thinly sliced)
2 tablespoons minced shallot
8 chives (cut into 1-inch (2.5-cm) pieces)
1/2 cup walnuts (toasted and chopped)
1/4 cup walnut vinaigrette (plus more, to taste)
Kosher salt and freshly ground black pepper
1 ounce ricotta salata cheese

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.

Nutrition Facts : ServingSize 1 portion, Calories 347 kcal, Carbohydrate 35 g, Protein 15 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 91 mg, Fiber 21 g, Sugar 13 g, UnsaturatedFat 16 g

LITTLE GEM SALAD WITH HORSERADISH DRESSING



Little Gem Salad with Horseradish Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING



Little Gem Salad With Garlicky Almond Dressing image

This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

4 to 6 heads of Little Gem lettuce (more, if very small)
1/4 cup crushed toasted almonds (See Tip)
3 tablespoons sherry vinegar
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper

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.

LITTLE GEM LETTUCE WITH GREEN GODDESS DRESSING



Little Gem Lettuce With Green Goddess Dressing image

If you can't find Little Gem, use any other small crunchy green, such as romaine hearts.

Provided by Renee Erickson

Categories     Bon Appétit     Salad     Spring     Lettuce     Radish     Herb     Salad Dressing     Side     Summer     Vegetarian     Wheat/Gluten-Free     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

2 oil-packed anchovy fillets, chopped
1 garlic clove, finely grated
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup (loosely packed) basil leaves
2 tablespoons parsley leaves with tender stems
2 tablespoons tarragon leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
4 1/2 teaspoons olive oil, plus more
Kosher salt
6 heads of Little Gem lettuce, cores removed, leaves separated
2 small watermelon radishes, trimmed, thinly sliced

Steps:

  • Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.
  • Combine lettuce, radishes, and remaining 1 Tbsp. plus 1 tsp. lemon juice in a large bowl, drizzle with oil, and season with salt; toss to combine.
  • Top salad with a few spoonfuls of dressing; reserve remaining dressing for another use (like a turkey sandwich!).
  • Do Ahead
  • Dressing can be made 1 day ahead. Cover and chill.

LITTLE GEM SALAD WITH LEMON CREAM AND HAZELNUTS



Little Gem Salad with Lemon Cream and Hazelnuts image

Provided by Chef Joshua McFadden

Categories     Salad     Vegetarian     Kid-Friendly     Lunch     Salad Dressing     Parmesan     Carrot     Healthy     Low Cholesterol     Hazelnut     Lettuce     Bon Appétit     Portland     Oregon     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 12

4 garlic cloves, smashed
1/2 cup heavy cream
Kosher salt
1/2 teaspoon freshly ground pepper, plus more
1/4 cup blanched hazelnuts
4 small carrots, scrubbed
6 heads Little Gem lettuce
3 tablespoons olive oil
2 tablespoons fresh lemon juice, divided
1/2 cup mint leaves
1 1/2 ounces SarVecchio or Parmesan, shaved
Flaky sea salt

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 GEM & PEA SALAD



Little Gem & pea salad image

Spruce up a crunchy green salad with some peas and a lemon olive oil dressing

Provided by Angela Boggiano

Categories     Side dish

Time 12m

Number Of Ingredients 6

4 Little Gem lettuces , each trimmed and cut into 6 wedges
300g pea , fresh or frozen
1 shallot , finely chopped
juice 1 lemon
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil

Steps:

  • Put the Little Gem wedges in a large bowl or on a serving platter. Bring a medium saucepan of water to the boil, add the peas and cook for 2 mins. Drain well and refresh under cold running water until cooled. Add the well-drained peas to the lettuce and toss together.
  • In a small bowl, combine the shallot, lemon juice and vinegar, plus a pinch of salt. Leave to stand for 10 mins, then add the olive oil and season with ground black pepper. Add the dressing to the Gem wedges and peas, and toss together.

Nutrition Facts : Calories 104 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

DRESSED LITTLE GEMS



Dressed Little Gems image

Liven up lettuce with this vibrant and healthy side salad

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Side dish, Supper

Time 15m

Number Of Ingredients 4

4 tbsp avocado oil or olive oil
1 tbsp balsamic vinegar , white or dark
4 Little Gem lettuces , cut into wedges
50g parmesan shavings

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.

Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 3 grams protein, Sodium 0.42 milligram of sodium

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