Little Gem Salad

Creamy French dressing tossed with crunchy little gem lettuce leaves, homemade croutons, and tiny tomatoes–simple, fresh, and so delicious. 

I served this light & fresh little gem salad recipe I found on Recipe Tin Eats, to serve with crispy chicken parmesan, steamed artichokes, and garlic bread for my husband’s birthday dinner. This baby gem bistro salad recipe was a big hit with all of us, and we thought it tasted great with the creamy dressing. I’ll be making this one again–soon!

Little Gem Salad

Creamy Dressing:

• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp vegetable oil, or other plain-flavored oil
• 1 tbsp white wine vinegar
• 2 tsp water
• 1 tsp Dijon mustard
• 1½ tbsp chives, finely chopped
• Sea salt and freshly cracked black pepper, to taste
• Pinch of sugar, to taste

Croutons:

• 1 tbsp butter or olive oil
• ½ baguette, French bread, or sourdough bread, cut into small cubes
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• Dried parsley, to taste

Salad:

• 4 cups of little gem salad leaves (aka baby gem)
• 1 cup tiny, baby tomatoes
• 1 small shallot, sliced thinly  ***Soak the slices in ice water for 10 minutes if the flavor is too strong
• 1½ tbsp fresh chives, snipped

How to Make a Little Gem Salad

Make the creamy dressing by combining the mayonnaise, olive oil, vegetable oil, white wine vinegar, water, Dijon mustard, chives, sea salt, freshly cracked black pepper, and sugar in a small glass jar. Seal with an airtight lid and shake to combine. Set aside to allow the flavors time to combine.

Make the croutons by melting the butter or olive oil in a large skillet over medium-high heat. Add the bread and season with sea salt, cracked black pepper, garlic powder, and parsley to taste. Cook, stirring often, for 15-20 minutes. Taste and re-season, if needed. Set aside to cool.

Prepare the salad by tossing the little gem salad in a small amount of the creamy dressing to taste.

Place the lettuce on a serving plate and top with tomatoes, shallot, and chives. Drizzle with a bit more creamy dressing and serve the remaining on the side.

Serve immediately. Enjoy.