Little Gem Lettuce Salad Recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/3 cup champagne vinegar
• 3 tablespoons honey
• 1/2 cup canola oil
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 pound Little Gem or butter lettuce
• 1/2 pomegranate
• 2 medium satsuma mandarin oranges
• 1 medium Cara Cara or blood orange
• 1 medium Ruby Red grapefruit
• Kosher salt
• Freshly ground black pepper
• 1/2 cup whole toasted walnuts
• 1/4 cup fresh Italian parsley leaves
• 2 tablespoons fresh tarragon leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the champagne vinegar and honey in a bowl with a pinch of kosher salt and black pepper until the honey dissolves, then slowly whisk in the canola oil and extra-virgin olive oil until emulsified.

2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, shaking often, until fragrant and lightly browned. Tip them onto a plate to cool.

3. Separate the Little Gem or butter lettuce leaves, rinse them in cold water, and dry them well in a salad spinner or with towels. Tear any large leaves into bite-size pieces.

4. Cut the peel and white pith off the satsuma mandarins, grapefruit, and Cara Cara or blood orange. Slice the flesh between the membranes into segments, catching any juice in a small bowl.

5. Halve the pomegranate and gently tap the back of it over a bowl to release the seeds, removing any white membrane that falls in.

6. Toss the lettuce, parsley, and tarragon leaves with about two-thirds of the dressing and a light pinch each of salt and pepper. Arrange on plates, then top with the citrus, pomegranate seeds, and toasted walnuts. Drizzle with the remaining dressing and serve right away.