Little Gem Salad with Toasted Pistachios, Pecorino Romano and Champagne Vinaigrette

1. Refresh Lettuce

Place the lettuce and soft herbs in a bowl of ice water to crisp up. This will ensure the lettuce and herbs maintain their freshness and crunch in the salad. After 5-10 minutes in the ice water, lift the lettuce out of the bowl and spin dry in a salad spinner or drain on paper towels.

2. Make the Dressing

Combine the extra virgin olive oil, champagne vinegar, and Dijon mustard in a jar with a tight-fitting lid. Shake vigorously until an emulsion forms. The mustard acts as an emulsifier, bringing together the oil and vinegar into a smooth, creamy dressing that clings nicely to the lettuce.

3. Dress the Salad

Place the lettuce in a large salad bowl. Add the toasted pistachios and grated Pecorino Romano. Lightly season with a pinch of salt. Drizzle about a third of the vinaigrette over the salad. Toss gently to coat all the ingredients in the dressing.

4. Plate and Serve

Give the salad a taste and adjust with more dressing or a pinch of salt if needed. Divide between plates and serve.