Little Gem Salad Recipe

Prepare lettuces

Trim the root end of each Little Gem head and separate into 2–3 lengthwise leaves, keeping small ones whole. Rinse leaves under cold water, spin or pat dry, and chill briefly while preparing other ingredients.

Prepare vegetables

Halve the cherry tomatoes. Thinly slice the cucumber into half-moons and thinly slice the radishes. Cut the avocado in half, remove the pit, scoop out the flesh and slice or cube it. Keep avocado pieces in a small bowl and squeeze a little lemon juice over them (about 1/2 tsp) to slow browning.

Make dressing

In a small bowl or jar combine fresh lemon juice, Dijon mustard, honey (or maple), sea salt and black pepper. Whisk until the salt dissolves. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify, or shake vigorously if using a jar. Taste and adjust seasoning — add up to 1/2 tsp more lemon or a pinch more salt if needed. Stir in the fines herbes (chopped finely) reserving a pinch for garnish.

Dress salad

Arrange Little Gem leaves on a serving platter or divide between 4 plates. Scatter cucumber, radishes and cherry tomatoes over the leaves. Add the avocado pieces on top. Drizzle the dressing lightly over the assembled salad (about 1/2 tablespoon per serving), then gently toss or let diners toss at table so avocado stays intact.

Finish and serve

Sprinkle the remaining chopped fines herbes over the salad and finish with a light grind of black pepper and an optional tiny pinch of flaky sea salt. Serve immediately.