Little Gem Salad

The perfect most crisp salad that pairs with almost anything!

Ingredients:

(to serve about 2-4 salads)

For the salad:

• Little Gem Lettuce

• Butter Lettuce

• Shaved Parmigiano-Reggiano (about 1 cup)

• 1 Cup Seasoned Panko Bread Crumbs

• 1/2 Tablespoon of olive oil

• Fresh Mint

• Fresh Dill

• 1-2 lemons

For the dressing:

• 2 garlic gloves micro-planed

• 1/4 cup Mayo

• Juice from 1 Lemon

• 2 Tablespoons Dijon Mustard

• 1 Teaspoon Worcestershire

• 1 Tablespoon Parmigiano-Reggiano

• 1/2 Calabrian chile paste (or jarred Calabrian Chile Peppers)

• Salt and Pepper

• 1/4 cup Extra Virgin Olive Oil

Directions:

Preheat your oven to 400 degrees. Mix together 1 cup of your seasoned breadcrumbs with 1/2 tablespoon of olive oil. Toast breadcrumbs in the oven on parchment paper for about 4-5 minutes (or until brown). Keep an eye on them so they don't get burnt. Remove breadcrumbs from the oven and set aside to cool. Wash and dry your lettuce. If your lettuce is on the large leaf side, I would break arpart into smaller pieces. Set aside and it's time to make the dressing! In a bowl or food processor, add your garlic, mayo, lemon juice, dijon mustard, Worcestershire, Parmigiano-Reggiano, Calabrian Chile Paste and salt and pepper. Give it a good mix/blend and then add in your olive oil. Continue to mix until fully combined.

Time to assemble your salad! In a large bowl, mix together a good helping of both your little gem lettcue and your butter lettuce, add in some fresh squeezed lemon juice, a small amount of dill and smaller amount of mint. Add the toasted bread crumbs and mix together using tongs. Transfer your mixture onto your serving plate or bowl and top with a drizzle of amount of dressing and your desired amount of Parmigiano-Reggiano.

The perfect salad that mixes well with truffle fries and a dirty martini!

Cheers!