Little Gem Salad with Herbed Buttermilk Dressing

Little Gem Salad with Herbed Buttermilk Dressing

This is a great recipe because it’s timeless and always looks professional. Cut the Little Gem heads in half and arrange them on individual plates or a serving platter. I’ll often add a few extra pink peppercorns as a garnish because they look pretty and I love their bright, floral flavor.

Active Time: 45 minutes
Serves 6

Ingredients

Buttermilk-Pink Peppercorn Dressing

1 clove garlic, grated or minced
¼ cup shallot, finely chopped
2 tablespoons mayonnaise
½ cup buttermilk, well shaken
1 tablespoon white wine vinegar
1 tablespoon chives, finely chopped
1 tablespoon basil, finely chopped
1 teaspoon thyme leaves, finely chopped
1 teaspoon tarragon leaves, finely chopped
½ teaspoon salt
¼ teaspoon ground pepper
1 teaspoon whole pink peppercorns

Croutons

¼ loaf ciabatta bread (about 2 cups, cut into ¼-inch cubes)
¼ cup olive oil
½ cup aged cheddar, grated
½ teaspoon salt
½ teaspoon pepper

You can make the croutons the day before and keep them in an airtight container at room temperature.

Salad

6 heads Little Gem lettuce, ends trimmed, cut in half lengthwise, rinsed and dried.

Preparation

Buttermilk-Pink Peppercorn Dressing

Whisk all ingredients together in a bowl. Chill until ready to use.

This salad dressing will last for 2 weeks, chilled in an airtight container.

Croutons

Preheat oven to 400° F.
Toss the bread cubes in a bowl with the olive oil, cheese, salt and pepper. Spread evenly on a parchment paper lined baking sheet and bake for 10 to 15 minutes or until golden, tossing half way though. Cool completely before using.

You can make the croutons the day before and keep them in an airtight container at room temperature.

To Serve

Place the Little Gem halves on a serving platter or on individual plates cut side up. Spoon dressing over the halves and top with croutons. Add a few pink peppercorns for garnish if you want to.