Little Gem Wedge Salad Recipe

Time2h 40m

Serves4

Little gem wedges, confit heirloom tomato, crispy lardons, blue cheese crumbles, house-made buttermilk ranch dressing

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Ingredients

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1
Prepare the Heirloom Tomatoes
Preheat the oven to 250°F (120°C). Cut the heirloom tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 2-3 hours until they are soft and slightly caramelized.
2
Cook the Lardons
In a skillet over medium heat, add the diced lardons and cook until crispy, about 8-10 minutes. Remove from the skillet and drain on paper towels.
3
Prepare the Little Gem Lettuce
While the tomatoes and lardons are cooking, wash and dry the Little Gem lettuce. Cut each head in half lengthwise to create wedges.
4
Make the Buttermilk Ranch Dressing
In a bowl, combine 1 cup of buttermilk, 1/2 cup of mayonnaise, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of dried dill, salt, and pepper to taste. Whisk until smooth.
5
Assemble the Salad
On a plate, place two wedges of Little Gem lettuce. Top with confit heirloom tomatoes, crispy lardons, and blue cheese crumbles. Drizzle with the buttermilk ranch dressing before serving.