In the summer and fall, little gem lettuce is abundant in farmers' markets and farm-to-table restaurants. Little gems taste like baby romaine with a crunch on the inside and tender greens like butter lettuce on the outside. Similar to the iceberg wedge salad of days gone by, but updated! —Lynda Marren
Ingredients for Salad
cherry tomatoes, cut in half and slow roasted
gorgonzola cheese, crumbled (optional)
Ingredients for Buttermilk Dressing
whole white anchovies
fresh lemon juice
white wine vinegar
cloves garlic, minced
In This Recipe
Directions for Salad: Cut bacon into half-inch cubes.
Cook bacon into lardons by heating heavy skillet on stove to high heat. Add olive oil and chopped bacon. Reduce heat and saute until outside of cubes are crisp and center is chewy, about 8 minutes. Remove from skillet and drain on paper towels.
Directions for Dressing: Puree all dressing ingredients in food processor until smooth. Taste and add salt or pepper if desired. Refrigerate until ready to use.
Note: For a large platter for a buffet, smear some dressing on the center of the platter or individual plates before placing down little gems. This will hold the leaves in place and add flavor.