Springy Little Gem Salad with Meyer Lemon Vinaigrette
When you’re craving something light, bright, and packed with flavor, there’s no better option than a fresh, citrusy salad. This Springy Little Gem Salad with Meyer Lemon Vinaigrette is the perfect balance of vibrant, tangy citrus, herby greens, and crunchy homemade croutons, all tossed in a zesty meyer lemon dressing. It’s the kind of dish that can catch me serving up along side a heartier main or inhaling alone on my couch while watching housewives. The sweetness of the blood oranges, paired with the delicate pea shoots, makes each bite feel refreshing, while the crispy sesame croutons add a savory crunch that takes it all to the next level.
Tips for a perfect little gem salad
It’s all about the texture here! I like to rinse my little gems in ice water so they can get extra crisp and to let the radish sit in an ice water bath for a few minutes after slicing so they can get crisp as well.
Don’t forget to dry your greens after you rinse them. The dressing is oil based so if your greens are damp, the water and oil will repel and your dressing won’t properly stick to the greens.
If you’re feeling cheesy, a ½ cup of crumbled feta would be a delicious addition to this salad!
Springy Little Gem Salad with Meyer Lemon Vinaigrette
This vibrant and refreshing Springy Little Gem Salad with Meyer Lemon Vinaigrette brings together a perfect balance of tangy citrus, crunchy veggies, and herby greens. A quick and easy salad that’s perfect for light lunches or as an impressive side dish for your next dinner gathering, this is one of my go-to recipes for the Spring!
Ingredients
- 3 slices of ½" thick sesame sourdough
- 4 tablespoons olive oil
- Kosher salt
- Fresh cracked pepper
- 2 heads Little Gem lettuce
- 2 cups pea shoots
- 2 radishes
- ½ meyer lemon, juiced
- 1 teaspoon Dijon mustard
- 2 blood oranges
- 2 tablespoons torn mint leaves, plus additional for topping
- 1 tablespoon torn dill, plus additional for topping
- ½ teaspoon sumac
- Flake salt, for garnish
Instructions
- Preheat your oven to 450°F. Tear 3 slices of ½" thick sesame sourdough into bite-sized pieces to get craggy edges. Drizzle with 2 tablespoons of olive oil, season with a pinch of kosher salt, and a few cranks of freshly cracked pepper. Bake until golden brown and crispy, about 12-15 minutes.
- Peel the leaves off 2 heads of Little Gem lettuce and rinse them in ice-cold water with 2 cups of pea shoots. Drain, then lay the leaves out on a kitchen towel. Gently roll up the towel and let the leaves sit so any extra water can drain into the towel.
- Thinly shave 2 radishes and place them in a small bowl with ice water to crisp them up.
- Prep your dressing: in a small bowl, combine the juice of ½ Meyer lemon, 1 teaspoon Dijon mustard, a pinch of salt, and a few cranks of freshly cracked pepper. Slowly drizzle in 2 tablespoons of olive oil while whisking to emulsify the dressing. Taste and adjust the seasoning as needed.
- Supreme 2 blood oranges: cut the top and bottom off to create a flat surface, then, curving the knife with the shape of the fruit, slice off the peel and pith. Once all the pith is removed, slice between the membranes to release and lift out the segments.
- Add all of the greens to a large mixing bowl, along with half of the croutons, half of the blood oranges, about 2 tablespoons of torn mint leaves, 1 tablespoon of torn dill, and half of the radishes (making sure to dry off the radishes first). Drizzle the dressing over top and toss the salad to evenly coat.
- Pile the salad onto a serving dish, nestling in the remaining croutons and topping with the rest of the sliced radishes, blood oranges, and extra sprigs of mint and dill. Sprinkle with ½ teaspoon sumac and a pinch of flake salt before serving.
