Can I make this with regular romaine lettuce?

Yes. Regular romaine is the closest substitute to little gem lettuce and works well, though you probably don't want to leave the romaine leaves whole.

Can I make the Caesar vinaigrette ahead of time?

Yes, you can store it in the fridge for up to 4 days. Give it a good shake or stir before using since it may separate slightly.

How long does this little gem salad last in the fridge?

This salad is best eaten right after it’s assembled since the dressed leaves will start to soften over time. If you do have leftovers, they’ll keep in the fridge for about a day, but the texture won’t be quite as crisp. For the best results, store the vinaigrette separately from the other components in an airtight container and toss just before serving.

Little Gem Salad Recipe with Caesar Vinaigrette Dressing

Description

This simple little gem salad is tossed in a light Caesar vinaigrette and finished with parmesan, radishes, pistachios, and crispy shallots. The perfect side to balance out your main dish.

Ingredients

Units Scale

Vinaigrette

1/4 cup good-quality mayo
3 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
1/4 teaspoon each kosher salt and black pepper
2 tablespoons parmesan cheese

Salad

14 oz little gem lettuce (3 small heads)
3 radishes, thinly sliced
1/3 cup crispy shallots* (see note)
1/2 cup parmesan cheese, freshly grated (about 2 oz)
3 tablespoons roasted pistachios, finely chopped
1/4 cup fresh parsley, finely chopped (optional)

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Instructions

Add ¼ cup mayo, 3 tablespoons olive oil, 2 tablespoons champagne vinegar, 2 cloves minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 2 tablespoons parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a food processor or small blender cup and blend until smooth and creamy. Alternatively, you can just whisk together in a small bowl or jar.
Break apart the heads of little gem lettuce into leaves and place in a large bowl. Drizzle with half of the vinaigrette and toss until all of the leaves are evenly coated in a thin layer of dressing.
Transfer the lettuce to a large serving platter or bowl. Layer on the radishes, ⅓ cup crispy shallots, ½ cup freshly grated parmesan cheese, 3 tablespoons chopped pistachios, and ¼ cup chopped parsley (optional). Drizzle with the remaining dressing.

Wowowowow. What a day to eat a salad.

Notes

I get the crispy shallots from Trader Joe’s. If you don’t have TJs nearby, use any brand of crispy onions, found in either the produce section with the other salad toppers or in the canned vegetable aisle next to the green beans.

Refer to the above blog post for step-by-step instructions, ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: a heaping cup of salad
Calories: 165
Sugar: 2.8 g
Sodium: 301.1 mg
Fat: 14.3 g
Carbohydrates: 5.9 g
Fiber: 1.6 g
Protein: 4.3 g
Cholesterol: 12.9 mg