Red Little Gem Salad Recipe

Prepare lettuce

Remove outer leaves if bruised. Trim root end of Little Gem heads, separate into leaves, rinse under cold water, and spin or pat dry. Tear larger leaves into bite-size pieces; you should have about 6–8 cups loosely packed.

Slice cucumber

If using English cucumber, halve lengthwise and thinly slice into half-moons. Measure about 1/2 cup. If seeds are large, scrape them out before slicing.

Prep radishes

Trim the radish ends and thinly slice crosswise (use a mandoline for even slices if desired). You should have about 5 radishes sliced into rounds.

Chop red bell pepper

Core, seed, and finely dice the red bell pepper to yield about 1/2 cup of small pieces.

Slice green onion

Trim root ends and any wilted tops. Thinly slice on the bias, using both white and green parts for about 2 scallions.

Prepare snap peas

Trim the stem and remove the string from each snap pea. Thinly slice on the diagonal into 1/4- to 1/2-inch strips to yield 1/2 cup.

Halve cherry tomatoes

Rinse and cut cherry tomatoes in half (quarter if very large) to make about 1 cup.

Assemble salad

In a large bowl, combine the torn Little Gem leaves, cucumber slices, radish rounds, diced red bell pepper, sliced green onion, snap peas, and cherry tomato halves. Toss gently to distribute ingredients evenly.

Add cheese

Grate or shave Grana Padano and sprinkle over the assembled salad. Reserve a small amount to finish on top after dressing.

Make vinaigrette: In a small bowl or jar, combine fresh lemon juice, white wine vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake until combined. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify (or add oil to jar and shake vigorously). Season with salt and freshly cracked black pepper to taste.

Dress the salad: Start by adding about 2 tablespoons of vinaigrette to the bowl with the salad and toss gently. Taste and add more dressing, 1 tablespoon at a time, until the leaves are lightly coated and flavors are balanced (typically 2–3 tbs total).

Plate and finish: Transfer salad to a serving platter or individual plates. Sprinkle the reserved Grana Padano over the top and finish with a light grind of black pepper. Serve immediately.