• Rebecca Landesman

Recipes We Love: Little Gem Salad with Lemon Vinaigrette

Lemon vinaigrette (see Mediterranean chickpea salad) makes another appearance in this little gem salad recipe. This recipe makes for a crispy, refreshing salad that's a guaranteed BBQ or potluck hit. Feel free to stray from the recipe: we like thinly sliced fennel and celery for added crunch, Manchego can be subbed for Pecorino Romano, and hearts of romaine can be used instead of Little Gem lettuce.

Via Food & Wine

Grocery List:

  • 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

How To Do It:

  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.


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