Little Gem Lettuce With Walnut Vinaigrette Food

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.

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.

TOSSED GREEN SALAD WITH GORGONZOLA AND CRANBERRIES

Steps:

• Place the lettuce and Frisée greens in a large shallow salad bowl add the onion slices dried cranberries and walnuts. Using the tip of a small paring knife, break the chunk of Gorgonzola into small pieces and add to the salad.
• Add the garlic, mustard, salt, pepper, honey and vinegar to a small dish, pitcher or jelly gar and whisk together to combine.
• Slowly whisk in the walnut oil until the vinaigrette emulsifies. This vinaigrette will keep refrigerated for 1 week stored in a lidded container.
• When ready to serve the salad, drizzle with 1/3 of the vinaigrette and toss to combine.

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)