Little Gem Salad with Citrus, Spiced-almonds, and Mint
Crisp Little Gems are dressed in a zesty citrus and green garlic vinaigrette and accompanied by vibrant Cara Cara and blood oranges. A generous topping of almonds toasted with Aleppo pepper and smoky paprika add a contrasting spice element to the dish that balances out the acidity from the citrus, as well as the cooling freshness of the mint and radishes. Serve individually plated, or as a show-shopping platter.
Pair with: 2020 Román Zinfandel
Ingredients
3 heads Little Gem lettuce
1 Cara Cara orange
1 blood orange
1 watermelon radish
1 cup whole almonds
1 tbsp smoked paprika
1 tsp Aleppo pepper
1 Eureka lemon
1/3 cup white wine vinegar
1 tsp Dijon mustard
1 stalk green garlic; chopped fine
1 spring onion; cut thin on bias
2/3 cup olive oil
salt
sprig of mint leaves
Preparation
Little Gems
Remove leathery or damaged outer leaves as well as the root end. Separate leaves, then wash in cold water and dry in a salad spinner.
Vinaigrette
Combine green garlic, spring onion, white wine vinegar, Dijon, lemon juice with the zest of all the citrus, and a pinch of salt. Let soften for 15 minutes then whisk in olive oil. Adjust by adding more vinegar or olive oil depending on your taste.
Radishes
Remove skins from radishes and slice into 1/8” rounds, halving each round.
Almonds
Toast almonds in a 350° oven until centers are tan. Cool completely then chop into halves and quarters and toss with 1 tsp olive oil, smoked paprika, Aleppo pepper, and a pinch of salt.
Citrus
Using a sharp knife, trim stem and opposite end of oranges, then lay flat and cut away the remaining rind. Slice peeled oranges into 1/4” slices, removing any seeds.
To Serve:
Gently toss lettuces in a large bowl with vinaigrette and a pinch of salt, taste for balance, then set out onto plates and tuck radishes and orange slices about the lettuce. Sprinkle with almonds and torn mint leaves.
Pair with: 2020 Román Zinfandel. SHOP NOW>
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