Samin Nosrat Little Gem Salad With Fresh Herbs Recipes

LITTLE GEM SALAD

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.

SAMIN NOSRAT: LITTLE GEM SALAD WITH FRESH HERBS

Steps:

• In a small glass, combine 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, and 6 tablespoons extra virgin olive oil.
• Add the smashed clove of garlic and season with salt.
• Stir to combine and use a lettuce leaf to taste the dressing. It should be pleasantly acidic.
• Adjust salt and acid as needed.
• Bring a small pot of water to a boil and gently lower the eggs in.
• Get a bowl of ice water ready.
• Boil for 8 minutes, then transfer to ice water.
• If the eggs are very fresh, they might be difficult to peel; I find cracking the shells and leaving them in the ice water for fifteen minutes makes peeling easier. Peel the eggs and set aside.
• This salad has four parts: the base of egg and avocado, the lettuce and herb mix, and the shaved radishes and cucumbers.
• Make the lettuce and herb mix by tossing the lettuce leaves with the picked herbs. If you don't have all of them available, just used whatever you do have on hand-tarragon, chervil, basil, parsley, cilantro, and dill work wonderfully in any combination, and they lend a lovely freshness to the dish.
• Shave the radishes and cucumbers:
• Stripey peel the cucumbers, leaving about half of the skin on, and shave them using a mandolin or a sharp knife into 1/8-inch-thich slices.
• Shave the radishes in the same way.
• Halve the eggs and season with salt and pepper. Place on a large platter, not too perfectly.
• Halve and pit the avocado, then season with salt. Use a dinner spoon to scoop out spoonfuls and place amongst the eggs.
• Dress the lettuces in a large mixing bowl with just enough vinaigrette to coat and a pinch of salt-but first, remove the garlic clove and give the dressing a good stir to mix it up.
• Taste the lettuces and if needed, add another squeeze of lemon.
• Gently mound the lettuces atop the eggs and avocado.
• Finally, dress the crunchies with vinaigrette and a pinch of salt, until they taste just right, and sprinkle them over the lettuces.

HERB AND RADISH SALAD WITH FETA AND WALNUTS

Steps:

• Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
• Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
• In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
• Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
• Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

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.