Little Gem Salad with Shaved Radishes and Herbs
With compact heads that resemble a pint-size version of romaine, Little Gems are indeed the gems of the lettuce world. They bring freshness, crunch and a slightly sweet taste to whatever salad you toss together. Here we round out the salad with thinly shaved watermelon radishes, pistachios and fresh herbs plus a lemony vinaigrette.
Ingredients
For the lemon vinaigrette:
- 1 egg yolk
- 1 tsp. Dijon mustard
- Juice of 1 lemon
- 2 garlic cloves, grated
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
4 heads (6 oz./185 g) Little Gem lettuce, separated into leaves- 2 watermelon radishes, peeled and thinly sliced
- Kosher salt and freshly ground pepper
- 1/2 cup (2 oz./60 g) toasted pistachios
- 1/3 cup (1/3 oz./10 g) fresh flat-leaf parsley leaves
- 2 Tbs. chopped fresh chives
Directions
To make the lemon vinaigrette, in a bowl, whisk together the egg yolk, mustard, lemon juice and garlic. While whisking constantly, slowly stream in the olive oil until incorporated. Season to taste with salt and pepper.
In a large salad bowl, combine the lettuce and radishes. Add the vinaigrette and toss to coat. Season to taste with salt and pepper. Garnish with the pistachios, parsley and chives and serve immediately. Serves 6.
Williams Sonoma Test Kitchen