We love Little Gem Lettuce and this recipe for Garlicky Almond Dressing was excellent. We then had leftover: Chicken with Figs. Figs are fresh twice in the year. This is an absolute favorite recipe for us. You can get the recipe on our blog of: June 27, 2007. Click the date to get the recipe.
Little Gems Salad with Garlicky Almond Dressing
New York Times
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won’t immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.
Ingredients
4 to 6 heads of Little Gem lettuce (more, if very small)
¼ cup crushed toasted almonds (See Tip)
3 tablespoons sherry vinegar
2 garlic cloves, minced
½ cup extra-virgin olive oil
Salt and pepper
Preparation
1. Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
2. Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
3. Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.
Tip
To toast almonds, place them in a pie pan in a single layer, and place them in a 400-degree oven. Shake the pan occasionally and bake until almonds are fragrant, crisp and browned, about 10 minutes. To test, cut an almond in half to see that the interior is light brown.
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