Ingredients for - Little Gem Salad with Lemon Vinaigrette
1.
1 c. walnut halves
2.
1 tbsp. walnut oil
6.
1 tbsp. Champagne vinegar
9.
4 oz. yellow squash
10.
3 slice red onion
11.
4 head Little Gem lettuce
12.
1/4 c. freshly grated Pecorino Romano cheese
How to cook deliciously - Little Gem Salad with Lemon Vinaigrette
1 . Stage
Preheat the oven to 350 degrees F. 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 . Stage
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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
Recipe information
Servings per container:
4
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