Gem Lettuce And Endive Salad With Champagne Vinaigrette And Parmesan Recipe

Prepare lettuces

Trim root ends of gem lettuces and Belgian endives. Separate gem lettuce leaves into individual leaves; reserve any small whole hearts for presentation. Quarter or halve endive lengthwise depending on size to produce bite-size leaves. Rinse all leaves under cold water and spin in a salad spinner until just dry; pat any remaining moisture with paper towels.

Chop herbs

Stack parsley leaves, roll and chiffonade finely; finely snip chives with kitchen shears or a sharp knife. Combine parsley and chives and set aside.

Place prepared lettuce and endive in a large bowl. Add most of the shaved Parmigiano-Reggiano (reserve about 1/4 cup for finishing) and the chopped herbs. Season lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper and toss gently to combine, taking care not to bruise the leaves.

If using nuts or lemon zest, scatter toasted nuts and lemon zest over the salad just before serving for crunch and brightness.

Make vinaigrette

In a small bowl or jar combine 3 tbsp champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, and the minced shallot. Whisk to combine. Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking vigorously (or close jar and shake) to emulsify into a smooth vinaigrette.

Season the vinaigrette with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust balance — add another 1/2 tsp honey if you prefer sweeter, or 1/2 tsp more vinegar for brighter acidity.

Let the vinaigrette sit 5–10 minutes at room temperature to let the shallot mellow and flavors marry. Give it another quick whisk or shake before using.

Dress salad: drizzle about 2–3 tbsp vinaigrette over the bundled salad in the bowl (start with less — you can always add more). Gently toss the leaves with two large spoons or salad hands until evenly coated but not saturated. Add more vinaigrette as needed, up to the remaining amount, to taste.

Transfer the dressed salad to a large platter or individual plates, arranging whole gem hearts or endive halves for visual interest. Finish with the reserved 1/4 cup shaved Parmigiano-Reggiano laid over the top.

Sprinkle any remaining toasted nuts and lemon zest. Give a final grind of black pepper and a light pinch of flaky sea salt to finish. Serve immediately.