Café Tips for making this Little Gem Salad
  • Can’t find Little Gem lettuce? As mentioned above, no worries! Romaine hearts work beautifully. You can also use the small heads of Artisan Lettuce that come four to a clear plastic box and are available at Aldi, Walmart and many larger grocery stores.
  • Don’t skip the ice-water bath for the lettuce. It cleans the leaves thoroughly and perks them up so they’re wonderfully fresh and crisp. Be sure the lettuce is thoroughly dry after washing so the dressing clings nicely to the leaves.
  • How do you get that lettuce really dry? A salad spinner! If you don’t have one, I think it’s one of those kitchen tools that’s worth its weight in gold. It removes so much more water than simply draining or blotting the lettuce, which means crisper greens and dressing that actually clings instead of sliding off. I love this one… it has a lid, so you can store your freshly washed greens right in the bowl until you’re ready to use them!
  • The lettuce for this salad can be washed and prepped a day ahead. After spinning it dry, wrap it loosely in a clean kitchen towel or several layers of paper towels, place it in a zip-top bag or airtight container and refrigerate. This makes last-minute assembly super easy.
  • The Lemon Parmesan Dressing can also be made 2-3 days ahead and stored in the refrigerator. The olive oil may solidify when chilled; simply let the dressing sit at room temperature until it loosens up, then give the jar a good shake.
  • For the best flavor, use freshly squeezed lemon juice and good quality Parmesan in the dressing. With such a simple ingredient list, these little details really do make a difference.
  • I like to use a garlic press for the dressing. It gets the garlic nice and fine so you get lots of flavor without biting into larger pieces.
  • Add the avocado in two stages. Toss half gently with the lettuce and dressing, then scatter the rest over the top. You’ll get creamy avocado throughout the salad while still keeping some pretty pieces intact for serving.
  • Dress this salad lightly at first. I start with just 2-3 tablespoons of dressing, toss well and add more only if needed. You can always add more dressing, but you can’t take it away!
  • You’ll probably have extra Lemon Parmesan Dressing, which is a very good problem to have! It’s delicious on other green salads, drizzled over grilled vegetables or served with grilled chicken or salmon!

Little Gem Salad with Lemon Parmesan Dressing

From Cafe Sucre Farine   Chris Scheuer
This Little Gem Salad is fresh, crisp and full of flavor with creamy avocado, Parmesan and crunchy pistachios, all tossed with a bright Lemon Parmesan Dressing. It’s an easy, versatile side salad that pairs beautifully with pizza, Italian dishes, grilled or roasted chicken, salmon, pork and more.
For the Lemon Parmesan Dressing
    • 2 medium cloves garlic, finely minced (I use a garlic press) 
    • 1 tablespoon finely minced shallot
    • 5 tablespoons fresh lemon juice
    • ½ cup extra-virgin olive oil
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • 1 teaspoon dried oregano
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons finely grated fresh Parmesan cheese

For the Little Gem Salad

  • 4 medium heads Little Gem lettuce , or 3-4 Romaine hearts
  • 1-2 medium ripe avocado(s)
  • ⅓ cup grated Parmesan cheese, preferably Parmigiano Reggiano
  • ⅓ cup salted, shelled pistachios

Instructions

Make the Lemon Parmesan Dressing

  1. Add all of the dressing ingredients except the Parmesan to a medium-size jar with a tight-fitting lid. Shake vigorously until well combined and emulsified. Add the Parmesan and shake again. Taste and adjust the seasoning, if needed.
  2. Set aside until ready to use, shaking well again just before serving. The Lemon Parmesan Dressing can be made earlier in the day or up to 2-3 days in advance. Store in the refrigerator and allow it to sit at room temperature for a bit before serving. The olive oil may solidify in the refrigerator but will loosen up as it warms.

Prepare the Salad

    1. Place the pistachios in a small zip-top bag and seal the bag. Using a meat mallet or the bottom of a small heavy skillet, lightly crush the nuts. Set aside.
  2. Trim the stem ends from the Little Gem lettuce and discard any wilted outer leaves. Separate the remaining leaves.
  3. Fill a large bowl with cold water and add about 1 cup of ice cubes. Add the lettuce and gently agitate the leaves to loosen any dirt. Let the lettuce sit in the ice water until the ice has melted. Drain well, then spin thoroughly dry in a salad spinner.
  4. Lay a clean kitchen towel or several layers of paper towels on the counter. Transfer the washed lettuce to the towels and gently roll everything up into a loose log. If not using right away, place the wrapped lettuce in a large zip-top bag or airtight container and refrigerate. I like to do this early in the day or even a day in advance for extra-crisp lettuce.
  5. Anywhere from 30 minutes to 1 hour before serving, tear the lettuce leaves into large, bite-size pieces and transfer to a large serving bowl. Remove any rusty or discolored portions of the inner cores. (I like to use kitchen shears to cut these out in a V shape.) Refrigerate the prepared lettuce until just before serving.

Assemble the Little Gem Salad

    1. Just before serving, halve the avocado and remove the pit and peel. Cut each half crosswise, then slice into bite-size pieces. Add half of the avocado to the lettuce.
    2. Drizzle the salad with 2-3 tablespoons of the Lemon Parmesan Dressing. Toss gently to coat, then add the Parmesan and toss again. (I like to use clean hands for this, but two large spoons or salad tongs work well too.)
    3. Add the remaining avocado and drizzle a little more dressing over the avocado and salad, as desired.
    4. Sprinkle the salad with the crushed pistachios and additional Parmesan, if desired. Serve with extra Lemon Parmesan Dressing on the side.