Little Gem Lettuce With Walnut Vinaigrette Recipes

BABY LETTUCES WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
• Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

LITTLE GEM LETTUCE WITH WALNUT VINAIGRETTE

Steps:

• Whisk together both vinegars, shallot, and mustard. Gradually whisk in both oils; season with salt and pepper. Stir in walnuts.
• Arrange lettuce on a large platter; spoon vinaigrette evenly over top and serve.

BOSTON LETTUCE WITH VINAIGRETTE

Steps:

• Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
• Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
• Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
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LITTLE GEM LETTUCE WITH SUMMER SQUASH, WALNUTS, AND PECORINO

Steps:

• Place the onion slices in a small bowl of ice water and set them aside while you prepare the rest of the ingredients for the salad.
• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Scatter the walnut halves on a baking sheet and toast them for 10 to 12 minutes, shaking the pan occasionally for even toasting, until they're lightly browned and fragrant. Remove the walnuts from the oven and set them aside to cool to room temperature. Transfer the walnuts to a small bowl, drizzle with the walnut oil, sprinkle with salt, and toss to coat the nuts with the seasonings.
• Drain the onion, pat dry with paper towels, and place it in a medium bowl. Add the squash, drizzle with 1 tablespoon of the vinaigrette, season with salt, and toss to coat the vegetables with the seasonings. Add the grated pecorino romano and toss gently to distribute the cheese. Taste for seasoning and add more vinaigrette or salt, if desired.
• Discard any brown or unappealing outer leaves from the lettuce heads. Pull the leaves away from the cores, putting them in a large, wide bowl, and discard the cores. Season the lettuce with salt and toss gently to distribute the salt evenly. Drizzle the remaining 1/4 cup of vinaigrette over the lettuce and toss, gently massaging the vinaigrette into the leaves. Taste for seasoning and add more vinaigrette or salt, if desired.
• Building the salads in three layers, place three of the largest lettuce leaves in the center of each of four plates like a triangle. Scatter one-third of the squash and onions on the leaves, dividing them evenly. Lay two onion rings and scatter several walnut halves on each salad. Build two more layers the same as the first, using the medium leaves for the second layers and reserving the smallest leaves for the top layers. Grate fresh pecorino romano and coarsely grind black pepper over each salad. Scatter the remaining walnuts around the salads, dividing them evenly, drizzle about a teaspoon of vinaigrette around each salad, and serve.
• Friulano (Friuli)

LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
• Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won't be rounds, but that's okay). Rinse well.
• Cook leeks in a large pot of boiling salted water until meltingly tender, 12-15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
• Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
• Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
• Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
• Do Ahead
• Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.