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.
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
Calories: 255kcal | Carbohydrates: 9g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 34mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2210IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 1mg