Sweet Little Gem Salad Recipe
parmesan peppercorn dressing, sourdough croutons
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Ingredients
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Salad Base
Parmesan Peppercorn Dressing
Sourdough Croutons
Method
Prepare the Salad Base
- 1
Wash and Chop Lettuce
Rinse the Little Gem lettuce under cold water. Pat dry with a clean towel. Cut each head in half lengthwise and then chop into bite-sized pieces.
- 2
Prepare Vegetables
Halve the cherry tomatoes, slice the cucumber into thin rounds, and slice radishes into thin rounds.
Make the Parmesan Peppercorn Dressing
- 3
Combine Ingredients
In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, fresh lemon juice, black peppercorns, garlic powder, and salt until smooth and creamy.
- 4
Taste and Adjust
Taste the dressing and adjust salt if needed. Set aside.
Prepare the Sourdough Croutons
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Cube the Sourdough Bread
Cut the sourdough bread into small cubes.
- 7
Season and Bake
In a bowl, toss the bread cubes with olive oil, garlic powder, and salt. Spread them out on a baking sheet and bake for 10-15 minutes or until golden brown and crispy. Toss halfway through for even browning.
Assemble the Salad
- 8
Combine Ingredients
In a large serving bowl, combine the chopped Little Gem lettuce, cherry tomatoes, cucumber, and radishes.
- 9
Add Dressing and Croutons
Drizzle the Parmesan peppercorn dressing over the salad and toss gently to coat. Top with homemade sourdough croutons.
- 10
Serve
Serve immediately and enjoy your Sweet Little Gem Salad!
