Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.
Course
Salad
Cuisine
English
Keyword
Garden Salad
Yields4servings
AuthorRobin Robertson
Ingredients
4ouncesthin asparagus or young green beans trimmed and cut into 1-inch pieces
1cupgreen peas, fresh or frozen
2 to 3heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total)
4cherry or grape tomatoes, halved lengthwise
1/2English cucumber, thinly sliced
4red radishes, trimmed and thinly sliced
1tablespoonchopped fresh tarragon leaves
1tablespoonsnipped fresh chives
1tablespoontorn small fresh mint leaves
3tablespoonsolive oil
2tablespoonsfreshly squeezed lemon juice or white wine vinegar
1/4teaspoonsalt
1/8teaspoonfreshly ground black pepper
Pinchsugar
Instructions
Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry.
Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs.
In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately.