My F&W
quick save (...)
Little Gem Salad with Lemon Vinaigrette
© Sara Remington

Little Gem Salad with Lemon Vinaigrette

  • FAST

Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.

  1. 1 cup walnut halves
  2. 1 tablespoon walnut oil
  3. Kosher salt
  4. 1 small shallot, minced
  5. 1/4 cup fresh lemon juice
  6. 1 tablespoon Champagne vinegar
  7. 1/2 cup extra-virgin olive oil
  8. Freshly ground pepper
  9. 4 ounces yellow squash, thinly sliced
  10. 3 thin red onion slices, separated into rings
  11. 4 heads Little Gem lettuce
  12. 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
  1. Preheat the oven to 350°. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.
  2. In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.