Little Gem Salad with Lemon Vinaigrette
© Sara Remington

Little Gem Salad with Lemon Vinaigrette


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.

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  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.