Name: Little Gem Salad with Citrus Vinaigrette
Prep time: 10 min
Total time: 10 min
Ingredients: 3 heads little gem lettuce (chopped or torn apart); 1 handful pea tendrils ( Flora Vista Farms recommended); 2 tablespoons mint (torn into small pieces); ½ cup pickled fennel (see Notes); 2 oranges (peeled and sliced); ¼ cup hazelnuts (toasted); ⅓ cup ricotta; 1 shallot (finely chopped); ¾ cup olive oil; ¼ cup white wine vinegar; 3 tablespoons lemon juice (fresh); 2 tablespoons orange juice (fresh); ¼ teaspoon lemon zest (finely grated); Salt and pepper (to taste)

Little Gem Salad with Citrus Vinaigrette

This Little Gem Salad with Citrus Vinaigrette blends crisp lettuce, mint, oranges, and pickled fennel, topped with hazelnuts and ricotta. A perfect balance of textures and flavors, complemented by a tangy homemade citrus dressing.

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Prep Time:10

Total Time:10

Course: Salad

Cuisine: American, Californian

Keyword: Gem Lettuces, Orange, Pea Tendrils

Season: Winter

Servings: Servings

Calories: 255kcal

Author: Leslie Westbrook

Ingredients

3 heads little gem lettuce, chopped or torn apart
1 handful pea tendrils, Flora Vista Farms recommended
2 tablespoons mint, torn into small pieces
½ cup pickled fennel, see Notes
2 oranges, peeled and sliced
¼ cup hazelnuts, toasted
⅓ cup ricotta

Citrus Vinaigrette

1 shallot, finely chopped
¾ cup olive oil
¼ cup white wine vinegar
3 tablespoons lemon juice, fresh
2 tablespoons orange juice, fresh
¼ teaspoon lemon zest, finely grated
Salt and pepper, to taste

Instructions

Combine lettuce, pea tendrils, mint, pickled fennel and orange slices in large salad bowl or platter. Top with hazelnuts, ricotta and Citrus Vinaigrette.

For the Citrus Vinaigrette

Combine first six ingredients in a vessel with a lid. Shake well. Season with salt and pepper to taste.

Notes

Recipe courtesy of Emma Moore.

Please see our Pickled Fennel Recipe (page 12 in issue 36, Winter 2018).

Nutrition

Little Gem Salad with Citrus Vinaigrette