The time had finally come for me to seriously shake up my salad game. This past weekend we had friends over for dinner to plan our upcoming trip to Yellowstone and the Tetons. And I didn't want to serve my usual mixed greens, cheese, fruit, and champagne vinaigrette salad. Not that I don't love all of the variations I make to my go-to 'house' salad, I wanted this salad to be as jaw dropping as the landscapes we would be seeing in the weeks ahead. If our trip will be as amazing as this Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing was, we are in for quite the adventure. In all seriousness, this may be one of the best salads I have ever made.
The smaller, slightly sweeter, more delicate version of romaine is Little Gem Lettuce. Think of it as the prettier, more delicious variety. With tender, yet crisp leaves, it pairs perfectly with the luscious, herby, creamy Green Goddess Dressing. Made with a myriad of fresh herbs, there are many variations of the classic Green Goddess Dressing. If there was ever a dressing to turn an ordinary salad into an epicurean delight, this would be the one. The original recipe created in the 1920's surprisingly used only a sparing amount of fresh herbs (parsley and chives). Over the last one hundred years, the number and variety of herbs used in the dressing has changed considerably. This Green Goddess Dressing recipe uses basil, parsley, and tarragon.
Sweet sugar snap peas, thinly sliced peppery radishes, and shavings of tangy, sharp Pecorino Romano Cheese not only add flavor and texture to the salad, they hold up well to the creamy, zesty dressing. If you are looking to serve an impressive salad at your next gathering make this one. It just might turn out to be declared the favorite of the night.
Recipe
Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing
Serves 6-8
Ingredients
Green Goddess Dressing (makes 2 generous cups)
1 cup good quality mayonnaise
1 cup sour cream
2 whole anchovies
1 large garlic clove, minced
3 Tablespoons extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice (from one medium sized lemon)
1 cup loosely packed basil leaves
1/4 cup loosely packed tarragon leaves
1/4 cup loosely packed fresh Italian parsley leaves
3/4 teaspoon Kosher salt
Salad
4-5 heads little gem lettuces, core removed and torn into pieces
1/2 to 3/4 cup sugar snap peas, raw or blanched for 30 seconds, sliced on the bias
4-5 radishes, thinly sliced using a knife or mandolin
1/4 cup thin slices of Pecorino Romano Cheese (use a vegetable peeler to create the shaved slices)
Kosher salt for seasoning
Directions
Green Goddess Dressing
1. In a food processor, add in all of the ingredients. Blend until very smooth and a beautiful pale-green color with tiny flecks of the herbs.
2. Transfer dressing to a bowl. Cover and refrigerate until ready to use.
3. The dressing can be made the night before or morning of serving. Note: Dressing will keep for a week covered and stored in the refrigerator.
Salad
1. Add the lettuce to a large platter. Toss with 4-5 Tablespoons of the Green Goddess Dressing. All of the pieces of the lettuce should be lightly coated. Lightly season with Kosher salt.
2. Sprinkle the sliced sugar snap peas, radishes and Pecorino Romano Cheese. Serve with a small bowl or gravy boat of additional dressing.
3. Serve immediately.
Notes: (1) I found Little Gem Lettuce at Trader Joe's. If you can't find it at your grocery store, buy baby romaine. (2) To blanch the sugar snap peas, bring a pot of water to a boil. Submerge the sugar snap peas for 30 seconds and then immediately immerse in an ice bath. You can skip this step and serve the sugar snap peas raw.Your salad will be just a little crunchier.