Recipes Little Gem Salad with Lemon Vinaigrette 4.0 (5,329) 1 Review 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. More Green Salads By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. In the fall of 2020, Mozza opened in Los Cabos, Mexico and Pizzeria Mozza opened in London. In 2022, Osteria Mozza will open in Singapore at the Hilton Orchard.In 2014, she received the highest honor given by the James Beard Foundation for "Outstanding Chef." Nancy is the author of nine cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton's Sandwich Book (2005), Twist of the Wrist (2007), the Mozza Cookbook (2011), Mozza at Home (2016) and chi SPACCA (2020). Nancy's next pastry cookbook will be released in 2023. Food & Wine's Editorial Guidelines Updated on March 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Sara Remington Total Time: 30 mins Yield: 4 Ingredients 1 cup walnut halves 1 tablespoon walnut oil Kosher salt 1 small shallot, minced 1/4 cup fresh lemon juice 1 tablespoon Champagne vinegar 1/2 cup extra-virgin olive oil Freshly ground pepper 4 ounces yellow squash, thinly sliced 3 thin red onion slices, separated into rings 4 heads Little Gem lettuce 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving Directions 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. 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. Rate it Print