Little Gem Salad Recipe

Inspired by The Tenderloin Room

Time30m

Serves4

Pickled red onion, crispy bacon, tomato, hard-boiled egg, bread crumbs, buttermilk herb dressing

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Ingredients

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Method

Preparation Instructions

Prepare the Bacon

Cook the bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels.

Prepare the Hard-Boiled Eggs

Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then cool in ice water before peeling.

Prepare the Dressing

In a bowl, whisk together buttermilk, chopped fresh herbs (such as parsley, chives, and dill), salt, and pepper to taste. Set aside.

Assemble the Salad

In a large bowl, tear the little gem lettuce into bite-sized pieces. Add chopped tomato, sliced hard-boiled eggs, crispy bacon (broken into pieces), pickled red onion, and bread crumbs.

Dress the Salad

Drizzle the buttermilk herb dressing over the salad and toss gently to combine. Serve immediately.