Little Gem Lettuce Recipe

Prepare grape leaves

If using brined jarred grape leaves, rinse them under cool water to remove excess salt, then pat dry. If using fresh, blanch leaves by dipping them in 2 tablespoons warm water for 20–30 seconds to soften, then pat dry and finely chop.

Combine vinaigrette base

In a small bowl or jar, add the chopped grape leaves, white wine vinegar, lemon juice, Dijon mustard, honey, and minced shallot. Whisk or shake to combine.

Emulsify

Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing is emulsified. If too thick, add up to 1 tablespoon warm water to loosen. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Set aside at room temperature for 10 minutes to allow flavors to meld.

Bring 6 cups water to a rolling boil in a medium saucepan; add a pinch of salt. Add the yellow wax beans and blanch for 2–3 minutes until bright in color and just tender-crisp.

Prepare an ice bath (4 cups ice water). Using a slotted spoon or strainer, immediately transfer the beans to the ice bath to stop cooking. Let chill 2 minutes, then drain and pat dry with paper towels. Trim ends and, if long, cut beans into 1–1.5 inch pieces.

If pistachios are not already toasted, heat a small dry skillet over medium heat. Add shelled pistachios and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from heat and cool. Coarsely chop about half to three-quarters of them and keep the rest whole for garnish.

Prepare the Little Gem lettuce: remove any bruised outer leaves, halve or quarter each head lengthwise (depending on size and presentation). Pat leaves dry thoroughly so dressing adheres.

In a large bowl, combine the blanched yellow wax beans and halved grapes. Add 2 tablespoons of the grape leaf vinaigrette and toss gently to coat. Taste and add a pinch of salt or additional vinegar if needed.

Arrange the Little Gem halves/quarters on individual plates or a serving platter. Spoon the dressed beans and grapes over and between the lettuce leaves.

Scatter the chopped and whole toasted pistachios over the salad. Drizzle the remaining 2 tablespoons extra-virgin olive oil lightly over the lettuce for sheen. Finish with the reserved vinaigrette (if desired) — about 1–2 teaspoons per portion — and season with freshly ground black pepper and a light pinch of kosher salt.

Serve immediately so lettuce remains crisp. Leftover vinaigrette can be refrigerated up to 3 days.