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little gem lettuce salad with lemon garlic vinaigrette
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Delicious Little Gem Salad with Lemon Garlic Vinaigrette

A light and delicious salad full of flavor from lemon and garlic with a crunchy topping. This make-ahead salad is perfect as a main-course or first course.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: best summer salad, lemon garlic vinaigrette, little gem lettuce, spring salad
Servings: 6 servings

Equipment

Ingredients

  • 3 heads little gem lettuce

Lemon Garlic Vinaigrette

  • 2 egg yolks
  • 2 garlic cloves, medium to large peeled and chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons red wine vinegar
  • ⅓ cup freshly grated Parmesan Reggiano
  • ½ cup canola oil
  • ¼ cup extra virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • kosher salt

Crispy Lemon Breadcrumbs

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 cup fresh or panko breadcrumbs*
  • 2 teaspoons lemon zest
  • kosher salt and freshly ground black pepper to taste

Instructions

Lemon Garlic Vinaigrette

  • In a medium bowl (4-cup liquid glass measuring cup works great), add egg yolks, chopped garlic cloves, Dijon mustard, Worcestershire sauce, fresh lemon juice, lemon zest, Parmigiano Reggiano, red wine vinegar, and ground black pepper.
  • Use the immersion blender to blend the ingredients until smooth and creamy. Season to taste with salt and pepper.
  • Place vinaigrette in a pint-size mason jar and secure the lid tightly. Place in refrigerator until time to serve salad.

Crispy Lemon Breadcrumbs

  • *If using fresh bread, use a French baquette or Italian loaf. Cut several slices and allow to sit out for several hours to dry out. Tear into medium pieces. Place breadcrumbs into bowl of a food processor and pulse until small breadcrumbs are formed Repeat, if necessary, to get 1 cup. Remove to a bowl.
  • Add the butter and oil to a medium skillet over medium heat. Heat until butter is melted and foamy. Add the breadcrumbs (toasted or panko) to the pan and stir well to coat breadcrumbs. Cook, stirring occasionally, until breadcrumbs are golden brown and crispy, about 5 - 7 minutes. Stir in the lemon zest an sprinkle with salt and pepper.
  • Remove to small covered container until time for service.

Little Gem Lettuce

  • Remove end core of the heads of lettuce
  • Tear lettuce into large pieces. In two batches, place lettuce in colander of salad spinner. Run under cold water. Shake off excess water.
  • Place lettuce in salad spinner and process to clean and remove the water. Repeat. Remove lettuce to large salad bowl. Repeat with second batch of lettuce. Cover with paper towels. Place in refrigerator until serving time.

Assembly of Salad

  • When ready to serve, remove vinaigrette from refrigerator and shake well. Taste again and add more salt if needed.
  • Add enough vinaigrette to salad greens to lightly coat the lettuce.
  • Distribute dressed greens among salad plates. Sprinkle a generous amount of Crispy Lemon Breadcrumbs on the salad. Optional: add more ground paper and grated Parmesan Reggiano.

Notes

  1. When toasting the fresh breadcrumbs/panko, watch closely. The breadcrumbs can burn if left too long on heat.
  2. If the vinaigrette is too thick, add a teaspoon or two of warm water and reshake the mason jar vigorously 
  3. If using halved tomatoes, add when tossing salad.
  4. If you want to use fried chicken tenders, but not make them yourself, pick them up at Chick-Fil-A - they are great. Allow 1 chicken tender per person. Slice each tender into 1-inch pieces and toss with salad.
  5. For the salad as a main course, allow 5 grilled shrimp. Allow 3 shrimp for first course.
  6. This salad is great as a base for a pan-roasted or baked salmon fillet.
  7. Lemon-Garlic Vinaigrette will last in refrigerator for 3 - 4 days.