Little Gem Recipe

Prepare lettuces

Trim any ragged ends from the Little Gem lettuce heads. Slice each head lengthwise in half (or quarters if very large) to expose the leaves but keep the core intact so the halves hold together. Rinse briefly under cold water if needed and spin or pat dry thoroughly—excess water will dilute the dressing.

Prepare avocado

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Lightly mash with a fork leaving some small chunks for texture. Add the lemon juice (1 tablespoon) immediately to keep the avocado from browning and to add brightness.

Make dressing

To the mashed avocado add the Dijon mustard (1 teaspoon), champagne vinegar (1 teaspoon), and 2 tablespoons of the olive oil. Whisk until smooth and emulsified. Season with 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or acidity as needed. If the dressing is too thick, whisk in up to 1 tablespoon more olive oil or a teaspoon of water to loosen.

Finish herbed dressing

Fold the chopped fines herbes (2 tablespoons) into the avocado dressing, reserving a small pinch (about 1/2 teaspoon) to sprinkle over the finished plates for appearance. The herbs should be evenly distributed but not overly worked.

Dress the Little Gems

Place each Little Gem half on a serving plate, cut side up or slightly fanned. Using a spoon, drizzle or gently spread approximately 1/2 to 1 tablespoon of the avocado-herb dressing over each half so the leaves are lightly coated but not saturated. Reserve any extra dressing for accompanying bread or additional portions.

Season and finish

Sprinkle the remaining salt and pepper lightly over the dressed lettuces to taste (use remaining 1/2 teaspoon salt and 1/2 teaspoon pepper across all halves). Scatter the reserved pinch of fines herbes on top and, if using, add shaved Parmigiano-Reggiano or pecorino (about 2 tablespoons total) across the lettuces for a savory finish. Drizzle the remaining 1 tablespoon olive oil in a thin thread over the plates for shine.

Serve

Serve immediately at room temperature as a light starter or side. Leftover dressing will keep covered in the refrigerator for up to 24 hours; toss with other greens or serve with grilled vegetables.