15 minutes
This delightful salad combines the crisp freshness of little gem lettuce with the rich flavors of toasted pistachios and Pecorino Romano cheese. The salad is brought together by a tangy champagne vinaigrette that’s sure to please your taste buds.
Little Gem Lettuce
cups
Pistachios, Toasted
cups
Pecorino, Microplaned
cups
tablespoon
teaspoons
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.
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