Little Gem Recipe

Preparation Steps

1. 1

   Prepare the Buttermilk Dressing

   In a bowl, whisk together buttermilk, mayonnaise, Dijon mustard, minced garlic, lemon juice, and chopped chives. Season with salt and pepper to taste. Set aside.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the smoked bacon strips until crispy. Remove from skillet and let drain on paper towels. Once cooled, crumble into pieces.

3. 3

   Cook the Eggs

   Bring a pot of water to a boil. Gently add the eggs and boil for 8 minutes. Remove eggs and place in cold water to stop the cooking. Once cool, peel and set aside.

4. 4

   Prepare the Salad

   Wash and dry the Little Gem lettuce. Cut each head in half lengthwise. Cut heirloom tomatoes into wedges.

5. 5

   Make Baguette Croutons

   Preheat the oven to 375°F (190°C). Cut the baguette into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for about 10-12 minutes until golden and crunchy.

6. 6

   Assemble the Salad

   On a serving platter, arrange the Little Gem lettuce halves. Top with heirloom tomato wedges, crumbled bacon, and slices of Moody Blue cheese. Drizzle with buttermilk dressing and add the baguette croutons. Halve the 8-minute eggs and place on top. Serve immediately.