Gem Lettuce Recipe

Wash the gem lettuces and radicchio under cold running water. Pat dry thoroughly or spin dry until leaves are nearly dry.

Trim the root end from each gem lettuce and separate into individual leaves. Quarter or halve any excessively large leaves so bites are a comfortable size.

Cut the radicchio in half lengthwise, remove core, and slice into thin 1/4-inch (6 mm) ribbons. Rinse again if very bitter and dry.

Core the apple and cut into thin slices or matchsticks (about 1/8–1/4 inch thick). To prevent browning if not using immediately, toss with a squeeze of lemon juice.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, and lemon juice. Whisk or shake to blend until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking (or add, close jar, and shake vigorously) to emulsify. Season with salt and freshly cracked black pepper to taste. Taste and adjust sweetness or acidity as desired.

Heat a small skillet over medium heat. Add nuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool; coarsely chop.

In a large mixing bowl, combine the gem lettuce leaves, sliced radicchio, and apple slices. Drizzle about two-thirds of the dressing over the salad and toss gently with tongs until evenly coated. Add more dressing to taste; you may not need all of it.

Transfer the tossed salad to a serving platter or divide between plates. Crumble or shave the ricotta salata evenly over the top (use a fork or microplane for fine crumbles).

Scatter the toasted nuts (if using) and parsley over the salad. If desired, finish with a light drizzle of extra balsamic glaze for a sweet, glossy accent.

Serve immediately so leaves remain crisp.