Little Gem Recipe

Blend dressing

In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1/2 cup parsley leaves, 3 tbsp chives, 2 tbsp tarragon, 2 anchovy fillets, 2 tbsp lemon juice, 1 tsp white wine vinegar and 1 garlic clove (peeled). Pulse to chop, then with the motor running slowly stream in 3 tbsp extra-virgin olive oil until the dressing is smooth and emulsified.

If the dressing is too thick, add up to 2 tbsp water, 1 tbsp at a time, until it reaches a creamy but pourable consistency. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; pulse briefly to combine. Taste and adjust lemon, salt, or herbs as needed. Transfer to a bowl and chill while assembling salad (or use immediately).

Prepare lettuces

Trim the root ends of the little gem lettuce heads and remove any damaged outer leaves. Rinse the heads under cold water, pat dry thoroughly or spin in a salad spinner. Leave the heads whole or halve lengthwise depending on presentation: for composed plates halve them through the core into two wedges; for family-style leave whole or quarter.

Toast pepitas

Heat 1 tbsp extra-virgin olive oil in a small skillet over medium heat. Add 3 tbsp shelled pepitas and toast, stirring frequently, until they begin to pop and turn fragrant and lightly golden, about 2–3 minutes. Remove from heat and season with a light pinch of kosher salt. Set aside to cool.

Prepare avocado and radishes

Halve the avocado, remove the pit, scoop out the flesh and slice into 1/4-inch slices or cut into 1/2-inch cubes. Thinly slice the radishes (use a mandoline or sharp knife) into rounds or matchsticks depending on preference. Reserve.

Chiffonade chives

Finely chop 2 tbsp fresh chives by stacking, rolling and cutting into thin ribbons, then chop crosswise into small pieces. Reserve a pinch for garnish.

Assemble: Arrange the prepared little gem halves or heads on a serving platter or individual plates. Spoon or drizzle 2–3 tbsp of the Green Goddess dressing over each head (or toss the leaves gently with dressing if leaves were separated). Fan avocado slices over the lettuce, scatter sliced radishes and toasted pepitas evenly, and finish with the chopped chives.

Finish and season: Sprinkle remaining 1 tsp kosher salt and 1/2 tsp freshly ground black pepper across the assembled salads, or season to taste. Drizzle a light additional teaspoon of olive oil over each portion if desired. Serve immediately so lettuce stays crisp.