Little Gem Salad
¼ cup extra-virgin olive oil
1 tablespoon confectioners’ sugar
3 tablespoons white balsamic vinegar
Salt, to taste
Grinding of black pepper
2 tablespoons minced parsley
2 tablespoons minced spring onion
4 heads Little Gem or 2 hearts of romaine lettuce
Shavings of Parmigiano-Reggiano cheese
1. In a small bowl, whisk together the olive oil, sugar, vinegar, salt, pepper, parsley and spring onion.
2. Cut the lettuce heads in half lengthwise, leaving them attached to the core.
3. Place 2 halves, cut side up, on each of 4 salad plates.
4. Drizzle each cut head with some of the dressing. Sprinkle the tops of each head with the cheese.