Grilled Little Gem Recipe
honey vinaigrette, garden herbs, crispy shallots
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Ingredients
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Salad
Honey Vinaigrette
Crispy Shallots
Finishing
Method
Crispy Shallots
- 1
Prepare shallots
Peel and slice the shallots very thin into rings. Separate rings and pat dry with paper towels to remove excess moisture.
- 2
Dust and fry
Toss the sliced shallots with the flour until lightly coated. Heat the neutral oil in a small heavy-bottomed saucepan to 325°F (160°C). Fry the shallot rings in small batches, stirring gently, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined plate and immediately sprinkle with fine sea salt. Let cool; they will crisp further as they rest.
Honey Vinaigrette
- 3
Emulsify dressing
Combine the white wine vinegar, honey, Dijon mustard, minced shallot, lemon juice, salt and pepper in a small bowl. Whisk together until honey dissolves. Slowly drizzle in the 6 tablespoons of extra virgin olive oil while whisking continuously to create a smooth, slightly thick vinaigrette. Taste and adjust seasoning — add more honey for sweetness or more vinegar for brightness.
Salad
- 4
Prepare lettuces
Preheat a grill or grill pan to medium-high heat. Trim the root end of each Little Gem so the leaves stay attached; rinse and dry thoroughly. Brush each half lightly with 1 tablespoon olive oil and season the cut sides with a pinch of kosher salt and black pepper.
- 5
Grill
Place the Little Gem halves cut-side down on the hot grill or grill pan. Grill until char marks appear and the cut side is lightly wilted, about 2–3 minutes. Flip and warm the outer leaves for another 30–45 seconds. Remove from grill and let rest briefly.
- 6
Assemble
Arrange the grilled Little Gem halves on a serving platter or individual plates. Scatter halved cherry tomatoes and cucumber slices around and between the lettuces. Sprinkle the chopped garden herbs evenly over the salad.
- 7
Dress and finish
Spoon the honey vinaigrette over the grilled Little Gem halves — about 1 to 1 1/2 tablespoons per half (reserve extra to serve). Finish by generously scattering the crispy shallots on top of each half for crunch. Taste and add additional salt or pepper if needed. Serve immediately with lemon wedges on the side for squeezing, if using.