Little Gem Salad
Servings 4
Equipment
- Small glass jar
- Large skillet
Ingredients
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
Instructions
- 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.