Little Gem Salad Recipe

Thinly slice 1/2 medium red onion into rings or half-moons. Place in a small heatproof jar or bowl.

In a small saucepan or microwave-safe cup, combine 3 tbsp apple cider vinegar, 3 tbsp water, 1 tsp sugar and 1/2 tsp kosher salt. Warm gently until sugar and salt dissolve (about 30–45 seconds in microwave or 1–2 minutes on stove).

Pour the warm pickling liquid over the sliced onion, press down so all slices are submerged, then let sit at room temperature for at least 15 minutes. Refrigerate if holding longer. Use about 3 tbsp pickled onion on the salad; reserve remaining for other uses.

Heat a medium skillet over medium heat. Add 1 tbsp unsalted butter and 1 tsp olive oil.

Add 1/2 cup panko breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 3–4 minutes.

Remove from heat, immediately stir in 3/4 cup grated Parmesan and 1/4 tsp black pepper. Toss to combine; crumbs will clump slightly. Transfer to a plate to cool so they remain crisp.

In a small bowl or jar combine 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 2 tbsp finely chopped dill and 1 minced garlic clove.

Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Slowly whisk in 6 tbsp extra-virgin olive oil until emulsified, or shake vigorously if using a jar. Taste and adjust: add more lemon for brightness, a pinch more sugar or honey if too sharp, or more oil to mellow.

Trim and halve 4 little gem lettuce heads lengthwise, keeping the cores intact so halves hold together. Rinse gently and spin or pat dry thoroughly—excess water will dilute the dressing.

Trim the fennel bulb: cut off fronds (reserve a few for garnish), slice off the base, then very thinly slice the bulb crosswise using a sharp knife or mandoline to create delicate ribbons.

Place lettuce halves on a serving platter or individual plates, cut side up. Fan a few thin slices of fennel over and between the lettuce halves.

Drizzle about half of the lemon dill dressing over the lettuce and fennel (reserve the rest for guests to add more). Use about 1 tbsp olive oil to lightly toss fennel if you prefer.

Scatter approximately 3 tbsp of the quick pickled red onion over the salad evenly.

Sprinkle the warm Parmesan crumbs over the top so they sit crisp on the leaves. Finish with the reserved fresh dill fronds and a final grind of black pepper and a light pinch of kosher salt if needed.

Serve immediately so crumbs remain crunchy. Pass remaining dressing at the table.