Best Little Gem Lettuce Salad Recipes

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LITTLE GEM SALAD WITH HORSERADISH DRESSING



Little Gem Salad with Horseradish Dressing image

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 SALAD



Little Gem Salad image

Little Gem salad. Such an appropriate name. Made with Little Gem lettuce, radishes, shallots, walnuts, ricotta salata cheese, and walnut vinaigrette, it's truly a little gem of a salad.

Provided by Ori Menashe | Genevieve Gergis

Categories     Salad

Time 20m

Number Of Ingredients 17

2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons Champagne vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon kosher salt
5 grinds black pepper
1/4 cup grapeseed oil
1/4 cup walnut oil (plus more for drizzling, if desired)
2 large or 4 small heads Little Gem lettuce* (cored, leaves left whole or torn in half, if large)
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup roughly chopped dill
3 large radishes (very thinly sliced)
2 tablespoons minced shallot
8 chives (cut into 1-inch (2.5-cm) pieces)
1/2 cup walnuts (toasted and chopped)
1/4 cup walnut vinaigrette (plus more, to taste)
Kosher salt and freshly ground black pepper
1 ounce ricotta salata cheese

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.

Nutrition Facts : ServingSize 1 portion, Calories 347 kcal, Carbohydrate 35 g, Protein 15 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 91 mg, Fiber 21 g, Sugar 13 g, UnsaturatedFat 16 g

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 LETTUCE WITH WALNUT VINAIGRETTE



Little Gem Lettuce with Walnut Vinaigrette image

Little Gem lettuce is a small, sweet romaine-type variety. Romaine hearts can be used in its place. Recipe courtesy of Clare Vivier.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

2 teaspoons cider vinegar
1 teaspoon red-wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/4 cup safflower oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons finely chopped walnuts
6 medium heads Little Gem lettuce, halved lengthwise

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.

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