Little Gem Salad with Green Goddess Dressing and Buttered Breadcrumbs

Little Gem Salad with Green Goddess Dressing and Buttered Breadcrumbs

Little gem lettuce is a smaller and slightly sweeter (and not to mention cuter) version of romaine. If unavailable, chopped romaine hearts or mini romaine hearts can be used in place of the little gem lettuce. The salad will not use all of the dressing so the rest can be used as a spread on sandwiches or as a crudités dip.

I had a version of this salad at the trendy and hard to find LA hotspot, No Name. As the name implies, it is an unmarked restaurant/ bar that is located on Fairfax in Hollywood. It’s one of those places that serves food but then turns into a packed bar at night. When I was there with some friends, we got there at 7:30 pm for dinner and ended up staying until well after midnight. You can fit a whole night out into one spot.



For the green goddess dressing:

3 oil-packed anchovy fillets

1 garlic clove, chopped

2 green onions, sliced

¼ cup white wine vinegar

1½ tablespoons lemon juice

1/3 cup Greek yogurt

1/3 cup extra-virgin olive oil

¼ cup chopped basil

3 tablespoons chopped parsley

3 tablespoons chopped tarragon


Buttered breadcrumbs:

1½ cups sourdough breadcrumbs

3 tablespoons melted butter

Kosher salt, to taste

Freshly ground black pepper, to taste


For assembling the salad:

4 heads little gem lettuce (or mini romaine hearts), torn to pieces

½ medium watermelon radish, thinly sliced

1 medium haas avocado, thinly sliced

½ cup sugar snap peas, sliced on a bias

¼ cup freshly grated Pecorino Romano cheese



For the green goddess dressing:

Add the anchovies, garlic, green onions, white wine vinegar, lemon juice, Greek yogurt, olive oil, basil, parsley, and tarragon into a blender or food processor. Blend until the dressing is thoroughly combined and smooth, about 1 minute. Store in an airtight container and refrigerate for up to a week.


Buttered breadcrumbs:

Preheat oven to 350º. Toss breadcrumbs in melted butter and spread evenly in a single layer on an aluminum-foil lined baking sheet. Season with salt and pepper then bake until golden brown and crisp, about 15 minutes.

Store in an airtight container for up to a week.


For assembling the salad:

Add the lettuce to a large bowl. Toss with 3 tablespoons of the dressing until thoroughly all pieces of lettuce are coated. Add the radish, avocado, snap peas and breadcrumbs then toss to combine. Divide among plates and top with grated cheese.

Reserve remaining dressing for another use.


Serves 4. Dressing makes about 1½ cups.





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