Name: Level 6 Rooftop Restaurant Miamis ROMANA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 heads baby gem lettuce; 1 cups green goddess dressing; 0.75 cups pickled red onion; 0.5 cups truffle cheddar or truffle-infused hard cheese, finely grated; 2 tbsp fresh chives, finely snipped; 0.5 cups sunflower seeds, hulled, toasted; 1 tbs extra-virgin olive oil; 1 tsp fresh lemon juice; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 cups mayonnaise; 0.25 cups Greek yogurt or sour cream; 0.25 cups fresh parsley leaves, packed; 2 tbsp fresh chives; 1 tbsp tarragon leaves (optional); 1 tbsp lemon juice; 0.5 tsp white wine vinegar; 0.5 tsp anchovy paste (omit for strict veg, or replace with 1/2 tsp miso for umami); 1 each garlic clove, minced; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Method

Salad

Prepare lettuce

Trim the base of each baby gem head and remove any damaged outer leaves. Rinse under cold water, shake off excess, and spin dry in a salad spinner or pat dry with clean towels. Keep heads whole or halve lengthwise depending on presentation (this recipe uses halved heads).

Dress lettuce

Place halved baby gem lettuce in a large bowl. Drizzle 1 cup of green goddess dressing over the lettuce (reserve a few tablespoons for plating). Gently toss or fold with tongs so leaves are lightly coated but not saturated.

Season

Add olive oil (1 tbs), lemon juice (1 tsp), sea salt (1/2 tsp) and black pepper (1/4 tsp) to the dressed lettuce and gently toss to distribute. This brightens the flavor and slightly cuts the richness of the dressing.

Assemble

Arrange dressed baby gem halves on a serving platter or individual plates, cut side up for halved heads. Scatter pickled red onion evenly across the lettuces so each portion gets some tangy bites.

Add cheese and seeds

Evenly sprinkle the grated truffle cheese over the plated lettuce (about 1/2 cup total). Scatter the toasted sunflower seeds on top for crunch.

Finish with chives

Sprinkle the finely snipped fresh chives (2 tbsp) over each portion. If desired, drizzle the reserved tablespoons of green goddess over the tops for extra gloss and flavor.

Green Goddess Dressing (from scratch)

If using store-bought dressing, skip this section. To make dressing: in a blender or food processor combine mayonnaise (1/2 cup), Greek yogurt (1/4 cup), packed parsley (1/4 cup), chives (2 tbsp), tarragon (1 tbsp, optional), lemon juice (1 tbsp), white wine vinegar (1/2 tsp), anchovy paste or miso (1/2 tsp), minced garlic (1 clove), olive oil (1 tbs), salt (1/2 tsp) and black pepper (1/4 tsp). Blend until smooth and bright green. Taste and adjust acidity or salt. Chill at least 15 minutes before using; yields ~1 cup.

Toasting Sunflower Seeds & Pickled Onion Notes

Toast seeds: in a small dry skillet over medium heat, add 1/2 cup hulled sunflower seeds. Stir frequently for 2–4 minutes until fragrant and lightly golden. Remove immediately to a plate to cool so they don't burn.

Pickled onions: if not using pre-made, quick-pickle thinly sliced red onion in a jar with 1/2 cup white wine vinegar (or apple cider vinegar), 1/2 cup water, 1 tbsp sugar, 1 tsp salt and a pinch of pepper. Let sit at least 30 minutes; best after an hour.

Romana Recipe