Gem Lettuce Recipe

Prep herbs and aromatics

Finely chop the chives, parsley, and dill. Peel and mince the garlic clove finely or grate it on a microplane so it disperses evenly.

In a medium bowl or jar, combine the buttermilk, Greek yogurt and mayonnaise. Whisk until smooth.

Add the chopped herbs, minced garlic, lemon juice, apple cider vinegar, honey, salt and black pepper to the buttermilk mixture. Whisk thoroughly to combine.

Taste and adjust seasoning. If the dressing is too thick for drizzling, whisk in up to 1 tablespoon cold water to reach a pourable consistency.

Refrigerate the dressing for at least 15 minutes to let the flavors meld. Give it a quick whisk before using.

Prepare the gem lettuces: remove any wilted outer leaves. Trim the stem end so heads separate slightly but remain intact. Cut each head in half lengthwise through the core (root) so you have 8 halves.

Wash the radishes thoroughly. Trim the ends and slice them very thinly on a mandoline or with a sharp knife into rounds (about 8 radishes yields plenty of slices).

Crumble the feta into small, bite-size pieces. Place in a bowl and set aside.

Halve the avocado, remove the pit, and score the flesh in a crosshatch pattern without cutting through the skin. Use a spoon to scoop out the diced avocado, then lightly toss the avocado pieces with a pinch of salt and a drizzle (about 1 tablespoon) of extra‑virgin olive oil to prevent browning and add flavor.

Arrange the gem lettuce halves on a large platter or individual plates, cut-side up so the leaves cup the toppings.

Scatter the radish slices evenly over the lettuce halves, then dot with crumbled feta and the avocado pieces.

Drizzle the buttermilk herb dressing over the arranged lettuces — about 1 to 2 tablespoons per half, or more to taste. Alternatively serve the dressing on the side.

Finish with a light sprinkle of coarse salt and freshly ground black pepper to taste. Serve immediately.