Little Gem Recipe

Prepare lettuces

Trim root ends of each Little Gem lettuce head and separate into halves lengthwise. Rinse under cold water if needed and spin or pat dry. Set cut-side up on a tray to keep shape.

Prep vegetables

Halve cherry tomatoes. Thinly slice radishes. Peel, halve, and thinly slice the cucumber; optionally quarter slices for a chunkier bite. Cut avocado in half, remove pit, dice the flesh into 1/2-inch cubes and toss gently with a light squeeze of lemon juice to prevent browning.

Cook and prepare corn (if using fresh)

If using fresh corn, bring a pot of salted water to a boil and cook ears 3 minutes; cool, then cut kernels from the cob. If using leftover or frozen cooked corn, ensure kernels are thawed and drained. Measure 3/4 cup.

Toast pine nuts

In a small dry skillet over medium heat, toast pine nuts, shaking or stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove to a plate to cool.

Assemble salad

Arrange Little Gem halves on a serving platter or divide into 4 plates (one half per person or two halves for a generous portion). Scatter cherry tomatoes, cucumber, radish slices, corn kernels, avocado cubes, and fresh basil leaves over and between the lettuces. Crumble feta evenly over the salad and sprinkle toasted pine nuts. Season with sea salt and freshly ground black pepper.

Combine lemon juice, honey, Dijon mustard, minced shallot, and white wine vinegar in a small bowl or jar. Whisk or shake until honey and mustard are fully incorporated.

Slowly drizzle in extra-virgin olive oil while whisking continuously (or pour into jar, add oil, seal and shake) to emulsify the dressing. Taste and adjust seasoning with salt and black pepper.

Just before serving, drizzle about 1 to 1 1/2 tablespoons of vinaigrette over each portion (use more if you prefer a wetter salad). Reserve any extra dressing in the refrigerator for up to 3 days.