Montana Little Gem House Salad Recipe

Name: Blue Canyon Kitchen & Taverns Montana Little Gem House Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 heads little gem lettuce; 6 pieces radishes; 2 tbs fresh chives; 1 oz Parmesan cheese (freshly grated or shaved); 1 tsp coarse kosher salt; 1 to taste freshly ground black pepper; 6 tbs extra-virgin olive oil; 2 tbs red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 tbsp shallot (finely minced); 1 clove garlic (minced); 1 tsp salt; 1 tsp black pepper

Inspired by Blue Canyon Kitchen & Tavern

Time20m

Serves4

Tender Montana grown little gem lettuce with tangy red wine vinaigrette, peppery radishes, fresh chives, and a sprinkle of parmesan.

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Ingredients

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Salad

6 heads little gem lettuce

6 pieces radishes

2 tbs fresh chives

1 oz Parmesan cheese (freshly grated or shaved)

1 tsp coarse kosher salt

1 to taste freshly ground black pepper

Red wine vinaigrette

6 tbs extra-virgin olive oil

2 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1 tbsp shallot (finely minced)

1 clove Garlic (minced)

1 tsp Celtic sea salt

1 tsp black pepper

Method

Salad

Prepare lettuce

Trim the root end of each little gem lettuce head and peel away any damaged outer leaves. Halve each head lengthwise through the core so you have 12 halved wedges. Rinse quickly in cold water if needed, then spin or pat dry thoroughly. Chill briefly while you make the dressing if desired.

Prepare radishes and chives

Trim the radish tops and bottoms, then slice very thinly on a mandoline or with a sharp knife into rounds. Reserve about 1/2 cup of the slices for garnish; set the rest aside. Thinly slice the chives on the diagonal to yield about 2 tablespoons and keep refrigerated until ready to use.

Assemble salad

Arrange the halved little gem lettuce on a large platter or divide evenly among 4 plates (3 halved heads per serving). Scatter the radish slices across and between the lettuce halves so each portion gets peppery crunch. Sprinkle the sliced chives evenly over the salads.

Finish with Parmesan and seasoning

Using a vegetable peeler or fine grater, shave or grate the Parmesan over the plated salads, aiming for roughly 1/4 ounce per serving (total 1 oz). Lightly season each salad with coarse kosher salt and freshly ground black pepper to taste, but be modest because the dressing contains salt.

Red wine vinaigrette

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey, minced shallot, and minced garlic. Whisk or shake vigorously until the honey and mustard are incorporated.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to form an emulsion. Taste and season with the measured salt and black pepper. Adjust balance: add a little more honey if too tart, or a splash more vinegar if you want brighter acidity. The dressing should be bright, tangy and slightly creamy from the mustard.

If preparing ahead, refrigerate dressing up to 24 hours. Bring to room temperature and shake or whisk again before using.

Just before serving, drizzle about 1.5 tablespoons of vinaigrette over each plated portion (total ~6 tbs for 4 servings). Gently press into the cut faces of the little gem halves so dressing coats leaves without wilting them. Add any remaining dressing to the side for guests to add more.