Romana Salad - Veg / Gf Recipe

Prepare quick pickles

If using store-bought pickled onion skip this step. Combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar and 1 teaspoon salt in a heatproof jar or small saucepan. Warm just until sugar and salt dissolve (no need to boil). Place thinly sliced red onion in a jar, pour hot brine over onions so they are fully submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours). Use 1 cup pickled onion for the salad.

Blend dressing

In a blender or food processor combine 1 cup mayonnaise, 1 cup Greek yogurt, packed 1 cup fresh parsley, 2 tablespoons tarragon, 3 tablespoons chives, 1 minced garlic clove, 1 anchovy fillet (optional), 3 tablespoons lemon juice, 1 teaspoon white wine vinegar and 1 teaspoon Dijon mustard. Pulse until herbs are finely chopped.

With the motor running (or while whisking by hand), slowly stream in 3 tablespoons extra-virgin olive oil to emulsify. Season with 1 teaspoon salt and 1 teaspoon black pepper. If dressing is too thick, thin with up to 2 tablespoons cold water, 1 tablespoon at a time, to reach a creamy but pourable consistency. Taste and adjust lemon, salt or pepper as needed. Chill until ready to use (can be refrigerated up to 3 days).

Prepare lettuce: Trim roots and any damaged outer leaves from 6 baby gem lettuce heads. Halve each head lengthwise (or quarter if very large) and rinse briefly under cold water. Spin or pat dry thoroughly. Keep the halves/cuts intact so they present nicely on the plate.

Toast sunflower seeds: Heat a small dry skillet over medium heat. Add 1 cup hulled sunflower seeds and toast, stirring frequently, until fragrant and just golden, about 3–5 minutes. Watch carefully to avoid burning. Transfer to a bowl to cool.

Prepare truffle cheese: If the truffle cheese is in a block, shave or shave into thin slivers using a vegetable peeler or chef's knife to yield about 60 g. If pre-shredded, lightly shave some larger curls for presentation.

Dress the lettuce: Place the halved baby gems on a large platter or divide among plates (serves 4). Spoon or drizzle the green goddess dressing generously over each lettuce piece — about 2–3 tablespoons dressing per serving (total dressing yield will be more; reserve any extra for later).

Add toppings: Scatter 1 cup pickled red onion evenly over the dressed lettuce. Sprinkle the toasted sunflower seeds across the salad. Distribute the shaved truffle cheese over each portion. Finish by scattering 2 tablespoons fresh chives across the platter and, if desired, a few extra grinds of black pepper or a light drizzle of truffle oil (optional, not required).

Serve: Serve immediately so lettuce stays crisp. Leftover dressing can be refrigerated up to 3 days; assembled salad is best eaten right away.