Little Gem Salad Recipe
roasted poblano-quark dressing, pepita crumb, radish, red onion, queso fresco
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Ingredients
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Salad Ingredients
Roasted Poblano-Quark Dressing Ingredients
Pepita Crumb Ingredients
Method
Salad Preparation
- 1
Prepare the Little Gem Lettuce
Rinse the little gem lettuce under cold water. Pat dry with a towel, then slice each head in half lengthwise.
- 2
Slice the Radishes and Red Onion
Thinly slice the radishes and the red onion. Set aside for assembly.
- 3
Crumble the Queso Fresco
Crumble the queso fresco into small pieces and set aside.
Roasted Poblano-Quark Dressing Preparation
- 4
Roast the Poblano Pepper
Preheat the oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let cool.
- 5
Prepare the Dressing
Once the poblano is cool enough to handle, peel off the charred skin, remove the seeds, and chop the flesh. In a blender, combine the chopped poblano, quark cheese, lemon juice, olive oil, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
Pepita Crumb Preparation
- 6
Assembly
- 7
Assemble the Salad
On a large serving platter, arrange the halved little gem lettuce. Top with the sliced radishes, red onion, and crumbled queso fresco. Drizzle generously with the roasted poblano-quark dressing and sprinkle with the pepita crumb.
- 8
Serve
Serve the salad immediately as a fresh and vibrant dish. Enjoy!
