Little Gem Salad Recipe

Rinse & dry

Rinse 1/2 cup uncooked quinoa thoroughly in a fine mesh sieve under cold running water for about 1 minute to remove the bitter saponin coating. Drain well, then spread on a clean kitchen towel or baking sheet to air-dry for 20–30 minutes—quinoa should be as dry as possible to crisp properly.

Toast (optional)

Optional: To deepen flavor, toast the dried quinoa in a dry skillet over medium heat for 3–4 minutes, stirring, until you smell a nutty aroma. Remove from heat and cool slightly.

Fry to crisp

Heat 1/2 cup vegetable oil in a small heavy-bottomed skillet over medium-high heat until shimmering and about 350°F (if using a thermometer). Add the dried quinoa in a single layer (it may sputter—be careful). Stir frequently for 2–4 minutes until the quinoa puffs and turns light golden and crisp. Remove with a slotted spoon to a paper-towel-lined plate and immediately sprinkle with 1/4 teaspoon fine sea salt. Let cool completely; quinoa will continue to crisp as it cools.

Combine dressing

In a small bowl or jar combine 3 tablespoons fresh Meyer lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon finely minced shallot. Whisk or shake to combine.

Emulsify

While whisking continuously, slowly stream in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness: add up to 1 teaspoon more honey if too sharp, or a pinch more salt as needed. Refrigerate briefly if not using immediately; bring to room temperature before dressing the salad.

Prepare lettuce

Trim the stem end of 4 Little Gem lettuces and halve each head lengthwise. Rinse and dry thoroughly (use a salad spinner or pat dry). Keep halves intact for presentation or separate leaves if preferred.

Segment citrus

Peel and segment enough seasonal citrus to yield roughly 2 cups of segments (use a spoon to remove segments between membranes). Reserve any juice for the dressing if desired (reduce lemon juice by an equal amount).

Shave parmesan & chop herbs

Using a vegetable peeler or microplane, shave or grate 1 cup Parmesan. Roughly chop 1/4 cup fresh parsley.

Toss & dress

Arrange the Little Gem halves or leaves on a serving platter or individual plates. Drizzle the Meyer lemon dressing evenly over the lettuce (about 2–3 tablespoons dressing per serving, reserve any extra). Scatter citrus segments across the salad. Sprinkle shaved Parmesan and chopped parsley evenly.

Finish with crispy quinoa

Just before serving, sprinkle the cooled crispy quinoa over the salad so it remains crunchy. Finish with a final light crack of black pepper and an optional small drizzle of olive oil if desired.