Side, Modern
Little Gem Salad with Lemon-Dijon Vinaigrette
Crisp lettuce wedges, a bright shallot dressing and toasted nuts.
- Total
- 10 min
- Hands-on
- 10 min
- Skill
- Easy
- Serves
- 2
- Cost for two
- about $5
Every rich dinner needs something crisp and sharp beside it. Little gem lettuce cut into wedges holds dressing between its leaves, and a shallot-lemon vinaigrette wakes everything up.
Ingredients
Method
Soak the shallot in the lemon juice with a pinch of salt for 5 minutes to soften its bite.
Whisk in the Dijon and honey, then the oil. Season.
Cut the lettuces lengthwise into quarters, keeping the core so they hold together.
Arrange cut side up, spoon the dressing between the leaves and top with nuts, Parmesan, herbs and pepper.
Cook mode keeps your screen awake. Tap a step to mark your place.
Tips
- Dress at the last minute so the leaves stay crisp.
Make ahead
Make the dressing up to 3 days ahead.
Plating
A long platter with the wedges laid in a row looks better than a heaped bowl.
What to drink
Wine: Follows the main dish.
Zero-proof: Follows the main dish.
Questions
Vegan?
Use maple syrup instead of honey and skip the Parmesan.