Name: The Porter Beer Bars Lil Gem & Baby Kale Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 heads lil gem lettuce; 4 cups baby kale; 0.5 cups English cucumber; 1 cups cherry tomatoes; 3 each red radish; 1 each scallion (green onion); 0.5 cups mayonnaise (plain); 0.25 cups plain Greek yogurt; 2 tbs extra-virgin olive oil; 2 tsp fresh lemon juice; 2 tbs fresh parsley leaves; 1 tbs fresh dill (or 1 tsp dried); 1 tbs chives; 1 tsp capers, drained; 1 each anchovy fillet (optional); 1 each garlic clove; 1 tsp Dijon mustard; 0.5 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 2 slices stale crusty bread (ciabatta or baguette); 1 tbs butter or olive oil (for toasting); 0.5 cups American-style Parmesan (or grated Parmesan); 2 tbs toasted sunflower seeds (or chopped walnuts); 0.5 tsp lemon zest (optional); 0.25 tsp sea salt (for bread)

Method

Salad Greens & Veggies

Prepare Lil Gem

Trim the core of each lil gem head and separate into halves or quarters lengthwise depending on size. Rinse briefly under cold water and spin or pat dry. Place in a large mixing bowl.

Prepare Baby Kale

If baby kale stems are thick, remove the lower 1/2 inch of stems. Coarsely chop leaves if larger than bite-size and add to the bowl with lil gem.

Slice Veggies

Thinly slice the radishes and scallion. Halve the cherry tomatoes. Peel (if desired) and thinly slice or half-moon the cucumber. Add all veggies to the bowl of greens and toss gently to combine.

Goddess Dressing

Combine Dressing Ingredients

In a blender or food processor, combine mayonnaise, Greek yogurt, olive oil, lemon juice, parsley, dill, chives, capers, anchovy (if using), garlic clove, Dijon, honey, salt, and pepper. Blend until smooth and creamy, scraping down sides once. If the dressing is too thick, add 1 teaspoon of cold water at a time until it reaches a pourable consistency (about 1–2 tsp). Taste and adjust salt, lemon, or honey as needed.

Chill Dressing

Transfer dressing to a small bowl or jar and chill for at least 10 minutes to let flavors meld. If making ahead, store covered in refrigerator for up to 3 days.

Crunchy Bread & Toppings

Prepare Crunchy Bread

Preheat a skillet over medium heat. Brush bread slices lightly with butter or olive oil on both sides. Add to hot skillet and toast until golden and crisp, about 2–3 minutes per side. Alternatively, toast under a broiler for 1–2 minutes per side, watching carefully.

Make Crouton-Style Pieces

Once toasted and slightly cooled, cut bread into 1/2–1 inch cubes or tear into rustic pieces. Toss with sea salt and lemon zest (if using) and set aside.

Toast Seeds & Add Cheese

In the same skillet over low heat, toast sunflower seeds or chopped walnuts for 1–2 minutes until fragrant. Remove from heat and mix with grated American-style Parmesan. Keep aside to sprinkle on the salad just before serving.

Assembly & Finish

Toss the greens and veggies lightly with about 3–4 tablespoons of the goddess dressing (reserve extra in case guests want more). Use tongs or salad servers to coat without bruising the leaves. Taste and add more dressing, salt, or pepper as desired.

Place dressed salad on individual plates or a serving bowl. Scatter the crunchy bread pieces over the top, then sprinkle the toasted seed and Parmesan mixture evenly across the salad.

Finish with a light grating of additional American-style Parmesan if desired, a crack of fresh black pepper, and a small drizzle (about 1 tsp) of extra-virgin olive oil. Serve immediately so the bread remains crunchy.