Little Gem Salad

Serves 4



For this salad, the leaves should be super crunchy; use hearts of romaine if Little Gem is not available.

Ingredients:

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

Directions:

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.


More of Mary Ann Esposito's recipes you may be interested in

Vegetable Chowder

Serves 6–8

Neapolitan Fish Chowder

Serves 8

Scallop Chowder

Serves 4

Corn and Bok Choy Chowder

Serves 8–10

Chowders and Bisques— Simple and Elegant

Add bread and salad, and you have a perfect winter meal.
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