Little Gem Salad with Lemon Vinaigrette

Name: Little Gem Salad with Lemon Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 1 Tbsp Champagne vinegar; 30 servings Kosher salt; 59 milliliters fresh lemon juice; 4 heads Little Gem lettuce; 118 milliliters extra-virgin olive oil; 59 milliliters freshly grated Pecorino Romano cheese, plus more for serving; 30 servings Freshly ground pepper; 3 thin red onion slices, separated into rings; 1 small shallot, minced; 237 milliliters walnut halves; 1 Tbsp walnut oil; 113 grams yellow squash, thinly sliced

Little Gem Salad with Lemon Vinaigrette is a gluten free, primal, and vegetarian side dish. This recipe serves 30. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 81 calories. From preparation to the plate, this recipe takes around 30 minutes. A mixture of pecorino romano cheese, onion, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat the oven to 35

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Oven

Toast the walnuts on a pie plate until golden, 12 minutes.

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Walnuts

Toast

Let cool, then coarsely chop the nuts.

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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.

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Lemon Juice

Walnut Oil

Shallot

Vinegar

Salt

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Bowl

Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.

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Olive Oil

Pepper

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Whisk

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.

Ingredients you will need

Pecorino