Baby Lettuce Salad Recipe
Peaches, Hazelnuts, Pecorino Romano, Roasted Shallot Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Baby Lettuce Salad
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Roasted Shallot Vinaigrette
Method
Preparing the Salad
Wash and Prepare the Lettuce
Rinse the baby lettuce under cold water and spin dry in a salad spinner. Place in a large serving bowl.
Slice the Peaches
Cut the peaches in half, remove the pit, and slice them into thin wedges. Arrange on top of the lettuce.
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for about 10-12 minutes or until golden brown. Once cooled, chop roughly and sprinkle over the salad.
Shave the Pecorino Romano
Using a vegetable peeler, shave the Pecorino Romano cheese into thin curls and sprinkle over the salad.
Making the Vinaigrette
Roast the Shallots
Preheat the oven to 400°F (200°C). Peel and slice the shallots in half. Place them on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until caramelized and tender. Allow to cool slightly.
Assembling the Salad
Dress the Salad
Drizzle the roasted shallot vinaigrette over the assembled salad. Toss gently to coat all ingredients evenly.
Serve
Serve the salad immediately while the lettuce is crisp and fresh.