Little Gem Salad Recipe
Buttermilk vinaigrette, panko crunch, fried garlic, Parmesano Reggiano
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Buttermilk Vinaigrette
In a medium bowl, whisk together the buttermilk, olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until smooth. Adjust seasoning to taste.
Fry the Garlic
Thinly slice the garlic cloves and heat a small pan over medium heat. Add a little olive oil and the sliced garlic, frying until golden brown and crispy. Remove and drain on paper towels.
Prepare the Panko Crunch
In the same pan used for the garlic, add panko breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and let cool.
Assemble the Salad
Wash and dry the Little Gem lettuce. Cut the heads in half lengthwise. Arrange on a serving platter and drizzle with the buttermilk vinaigrette. Top with toasted panko, fried garlic, and grated Parmesano Reggiano cheese.
