Little Gem Salad

Do you ever fall into a rut with salads, where you reach for the same recipes with the same greens? I do. Romaine lettuce, iceberg, or mixed baby greens are at the top of that well-trodden list. So when I’m craving a salad that’s out of the ordinary, I turn to this Little Gem Salad. It starts with tender, crisp Little Gem lettuce, the perfect base for breaking out of a salad rut. It’s one of those star ingredients that needs very little to make it shine. The key is to dress the leaves simply in a bright, creamy Champagne Vinaigrette that provides just enough flair without overshadowing. A final sprinkle of crunchy, chopped walnuts and your salad is ready to serve.

If you’re unfamiliar with Little Gem lettuce, it’s a small-sized variety that’s a cross between romaine and butter lettuce, with butter lettuce’s tenderness and romaine’s slight crunch. In fact, the vibrant green leaves resemble mini-sized romaine leaves. I love how the vinaigrette adheres perfectly to the leaves’ crisp, wrinkly texture. You can make the simple vinaigrette ahead of time and store it in the refrigerator, so the final prep takes just moments.

Ingredients for Little Gem Salad

• Little Gem Lettuce: Look for lettuce heads that are vibrant in color and free of wilting or brown spots. They should feel firm and have a fresh, earthy aroma.
• Champagne Vinegar: Choose a high-quality brand with clear, light gold coloring. It should have a crisp aroma and not be too overpowering.
• Dijon Mustard: Look for a smooth, creamy texture with a consistent color. Brands from Dijon, France, usually offer an authentic taste.
• Honey: For the best flavor, use raw honey. It should be thick and have a rich golden hue. I prefer locally sourced honey when available.
• Shallots: Look for shallots with smooth, taut skin and no emerging green sprouts. They should be firm when pressed.
• Extra Virgin Olive Oil: Opt for cold-pressed varieties in dark glass bottles to protect against light. Fresh oil is best: check the label for a recent harvest date. (Extra-virgin olive oil should be used within 18 – 24 months of harvest.)
• Walnuts: Look for whole, unbroken walnuts that are plump and light in color without any shriveling. I like to toast mine lightly to enhance their flavor.
• Kosher Salt and Freshly Ground Black Pepper: Remember, a little goes a long way in a delicate dish like this salad.

Recipe Options

• Lettuce swap: If you can’t find Little Gem Lettuce, I’ve had great results using baby romaine or butter lettuce instead.
• Vinegar alternatives: No Champagne Vinegar? No worries. Try white wine vinegar or apple cider vinegar. Fresh lemon juice works well too.
• Mustard options: Out of Dijon? Whole grain mustard or honey mustard will work in a pinch.
• Sweetener substitutes: For a vegan version, maple syrup or agave nectar work well in place of honey.
• Onion replacement: If you don’t have a shallot, substitute a mild red or green onion.
• Oil variations: Sometimes I mix it up with walnut or hazelnut oil for a different flavor profile.
• Nut alternatives: Not a fan of walnuts? Pecans or hazelnuts add a nice crunch. For nut allergies, pepitas (pumpkin seeds) or sunflower seeds work well.

If you’re searching for a salad that feels both classic and modern, that offers both texture and taste: look no further. Little Gem Salad is the answer to your culinary conundrum, a dish that is as easy on the eyes as it is delicious to the palate.

How to Store

Make this vinaigrette up to a week in advance and store in an airtight container in the refrigerator. Just give it a good whisk before using (you may need to let it stand at room temperature for a few minutes for the olive oil to liquify after being refrigerated).

Serve With

• Grilled Tuna Steaks or Grilled Chicken Thighs and Grilled Cauliflower Steaks or Grilled Green Beans
• Chicken Kabobs in the Oven, Steak Kabobs in the Oven or Bacon Wrapped Pork Chops and Green Beans and Mushrooms or Roasted Baby Potatoes
• Garlic Butter Shrimp Pasta

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How to Make Little Gem Salad

Trim lettuce heads and separate into leaves. Wash leaves in cold water, letting dirt settle, then dry with a salad spinner or clean towel. Place leaves in a salad bowl. In another bowl, whisk dressing ingredients together until emulsified.

Gradually add oil, whisking until blended. Season with salt and pepper. Pour dressing over lettuce, toss with hands or servers, then plate. Top with walnuts and serve.