Little Gem Lettuce Salad with Grilled Spring Onion Dressing
Crisp little gem lettuce, watermelon radish, marinated red onion, green olives, crispy panko breadcrumbs, and parmesan tossed in a garlicky grilled spring onion dressing. Serve as is or pair with a protein for a more balanced meal!
Ingredients
- 4-5 heads Little gem or baby red leaf lettuce washed and rough chopped
- 1/4 cup Castelvetrano olives rough chopped
- 1 medium Watermelon radish thinly sliced
- Parmesan cheese freshly grated
For the marinated red onions:
- 1 small Red onion peeled and thinly sliced
- 1/2 cup Extra virgin olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Everyday Seasoning Blend
For the crispy panko:
- 1/2 cup Panko bread crumbs
- 1 tbsp Extra virgin olive oil
For the grilled spring onion dressing:
- 3-4 fresh Spring onions
- 1-2 stems Fresh dill about 1 tbsp
- 2 tbsp Tahini
- 1/4 cup Extra virgin olive oil
- 1 tbsp Dijon mustard
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
Instructions
For the marinated red onions:
- Thinly slice a red onion by hand or using a mandolin. In a mixing bowl combine the onions, olive oil, balsamic, and seasoning blend. Stir to combine, cover, and let sit for 30 minutes.1 small Red onion, 1/2 cup Extra virgin olive oil, 2 tbsp Balsamic vinegar, 1 tsp Everyday Seasoning Blend
- These can be kept in the fridge and are great on sandwiches, salads, pizza, and more. The marinade can be used as a dressing as well!
For the crispy panko:
- In a saute pan over medium-high heat combine the panko bread crumbs and olive oil. Stir to combine and toast for 4-5 minutes, keeping medium-high heat, until golden brown, stirring often so they don't burn. Remove from heat and let sit.1/2 cup Panko bread crumbs , 1 tbsp Extra virgin olive oil
For the grilled spring onion dressing:
- Preheat a gas grill over medium-high heat. Once the grill reaches about 400 degrees F, add the spring onions, cook for a few minutes on each side or until they get a nice char on them. Remove from the grill.3-4 fresh Spring onions
- Add grilled spring onions to a bullet or counter top blender along with the olive oil, tahini, Dijon mustard, fresh dill, salt, and pepper. Blend until the dressing is smooth, if needed add additional olive oil to thin out the dressing.1-2 stems Fresh dill, 2 tbsp Tahini , 1/4 cup Extra virgin olive oil, 1 tbsp Dijon mustard, 1/2 tsp Kosher salt, Fresh cracked black pepper
- To assemble the salad, layer lettuce, watermelon radishes, and chopped olives on a large platter. Top with some of the marinated red onions, freshly shaved parmesan cheese, a heavy drizzle of the spring onion dressing, and finish with the crispy bread crumbs! Enjoy immedaitely, dressing can be stored in an airtight container in the fridge for a week or two.4-5 heads Little gem or baby red leaf lettuce , 1/4 cup Castelvetrano olives , 1 medium Watermelon radish, Parmesan cheese
Notes
- Make the marinated onions ahead: The red onions can be prepared several days in advance and stored in the refrigerator for up to 2 weeks. Don't discard the marinade, it makes a delicious dressing!
- Panko breadcrumbs work best: Instead of large croutons, toasted panko breadcrumbs add a salty crunch throughout the salad.
- Use the herbs you have on hand: Fresh dill is wonderful here, but parsley, chives, basil, tarragon, or a combination of herbs all work well in the dressing.
- Don't skip grilling the spring onions: Grilling softens their onion flavor and brings out a sweeter, more garlic foward flavor.
- Adjust the dressing consistency: If the dressing is thicker than you'd like, whisk in a little extra olive oil or water until it reaches your desired consistency.
- Serve soon after assembling: For the best texture, toss the lettuce with the dressing just before serving so the breadcrumbs stay crisp.
- Make it a meal: This salad pairs beautifully with grilled salmon, chicken breast, steak, or pork tenderloin.
- Little Gem substitute: If you can't find Little Gem lettuce, baby red leaf lettuce, romaine hearts, butter lettuce, or a combination of the two will work.
Nutrition
Serving: 1servingCalories: 543kcalCarbohydrates: 20gProtein: 7gFat: 51gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gSodium: 619mgPotassium: 789mgFiber: 5gSugar: 5gVitamin A: 23221IUVitamin C: 20mgCalcium: 154mgIron: 5mg