CAESAR'S LITTLE TOASTED GEM
Steps:
- In a large mixing bowl, whisk together the yogurt, anchovy paste, garlic, lemon juice, salt and pepper. Drizzle in 2 tablespoons olive oil while whisking. Mix in the Parmesan and taste for seasoning. Add the lettuce to the bowl with the dressing and toss well, ensuring that the leaves are coated in dressing. Transfer the salad to a serving plate. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the toasted breadcrumbs and Parmesan to your liking. Freshly crack pepper on top. Eat and enjoy!
LITTLE GEM SALAD WITH HORSERADISH DRESSING
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 LETTUCE WITH GREEN GODDESS DRESSING
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
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
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
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.
SUPER VEGGIE SALAD WITH CREAMY ALMOND DRESSING
I just bought a 3 pound bag of almonds from Sam's club and this dressing is a wonderful way to use them! I hope you enjoy! This dressing thickens up after sitting for a few minutes, so you could actually use less oil(3/4 cup) and the rest water or maybe apple juice and it would be just as good and less calories! The dressing also makes a great dip!
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 2 1/4 cups dressing, 6 serving(s)
Number Of Ingredients 19
Steps:
- Dressing:.
- Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.
- With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (dressing can be prepared and refrigerated for up to 1 week.).
- As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice(or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.
- Salad:.
- Put 1/2 cup of the dressing in the bottom of your salad bowl.
- Add all ingredients, except lettuce, and toss to coat.
- Serve:.
- Put several lettuce leaves on each plate and add dressed salad. Serve extra dressing on the side. Enjoy!
Nutrition Facts : Calories 346.6, Fat 29.2, SaturatedFat 2.6, Sodium 218.7, Carbohydrate 21.9, Fiber 6.9, Sugar 9.1, Protein 5.6
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