Little Gem Lettuce With Green Goddess Dressing Recipes

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CHEZ PANISSE VEGETABLES GREEN GODDESS DRESSING



Chez Panisse Vegetables Green Goddess Dressing image

Source: Chez Panisse Vegetables As noted above, this dressing is great as a dip for crisp vegetables or wedges of little gem lettuces or tossed with any greens for a simple salad.

Provided by Alexandra Stafford at alexandracooks.com

Time 10m

Number Of Ingredients 11

1 shallot
1 clove garlic
1/4 cup white balsamic vinegar
½ lemon
½ lime
2 anchovies, finely minced, optional-I never use anchovies anymore
1 avocado
¾ cup olive oil
½ cup cream, optional-I never use the cream anymore
a ton (at least 1 cup) of chopped herbs such as parsley, tarragon, cilantro, basil, and chives
Salt and Pepper

Steps:

  • Peel and chop fine the shallot and garlic and macerate in the vinegar, a big squeeze of lemon, and a smaller one of lime. Add 1/2 teaspoon kosher salt. Let sit for at least 10 minutes.
  • Add the anchovy, if using, and the flesh of the avocado. Mash together with a fork. Whisking with the fork, gradually incorporate the olive oil and cream (if using) - as if you were making a thin mayonnaise.
  • Add the herbs. Taste and adjust the seasoning to taste with salt (1/4 teaspoon at a time), pepper, or more vinegar if necessary.

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 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.

HEARTS OF ROMAINE & GREEN GODDESS DRESSING



Hearts of Romaine & Green Goddess Dressing image

Categories     Salad     Winter

Yield 4 to 6 servings

Number Of Ingredients 16

2 or 3 heads romaine lettuce, or 6 to 8 heads Little Gem
1 shallot
1 garlic clove
3 tablespoons white wine vinegar
3 tablespoons lemon juice
2 salt-packed whole anchovies
1/2 ripe avocado
3/4 cup olive oil
1/2 cup whipping cream
1/4 cup chopped Italian parsley
3 tablespoons chopped tarragon
2 tablespoons chopped cilantro
1 tablespoon chopped basil
Fresh-ground black pepper
Salt
3 tablespoons chopped chives

Steps:

  • Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
  • Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
  • Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.

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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