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Prep time
15 minutes
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Cook time
20 minutes
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Serves
6 people
Author Notes
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
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Ingredients
- Ingredients for Salad
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1-1/2 cups
slab bacon
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2 tablespoons
olive oil
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1 pound
cherry tomatoes, cut in half and slow roasted
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1 bunch
thyme
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2 ounces
gorgonzola cheese, crumbled (optional)
- Ingredients for Buttermilk Dressing
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2
whole white anchovies
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2 tablespoons
fresh lemon juice
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1 tablespoon
white wine vinegar
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2
cloves garlic, minced
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1
shallot, minced
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1 cup
sour cream
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1/2 cup
fresh basil
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1/2 cup
fresh tarragon
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1/2 cup
fresh parsley
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1/4 cup
fresh mint
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1/2 teaspoon
kosher salt
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1/2 teaspoon
ground pepper
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1/2 cup
buttermilk
Directions
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Directions for Salad: Cut bacon into half-inch cubes.
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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.
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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.
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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.
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