Best Dressed Little Gems Recipes

Chez Panisse Vegetables Green Goddess Dressing image

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 Salad with Lemon Cream and Hazelnuts image

Provided by Chef Joshua McFadden

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 Salad With Garlicky Almond Dressing image

Provided by David Tanis

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.