LITTLE GEM SALAD
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
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 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.
LITTLE GEM & PEA SALAD
Spruce up a crunchy green salad with some peas and a lemon olive oil dressing
Provided by Angela Boggiano
Categories Side dish
Time 12m
Number Of Ingredients 6
Steps:
- Put the Little Gem wedges in a large bowl or on a serving platter. Bring a medium saucepan of water to the boil, add the peas and cook for 2 mins. Drain well and refresh under cold running water until cooled. Add the well-drained peas to the lettuce and toss together.
- In a small bowl, combine the shallot, lemon juice and vinegar, plus a pinch of salt. Leave to stand for 10 mins, then add the olive oil and season with ground black pepper. Add the dressing to the Gem wedges and peas, and toss together.
Nutrition Facts : Calories 104 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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