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Little Gem Salad

For this salad, the leaves should be super crunchy; use hearts of Romaine if Little Gem is not available. Serves 4


1/4  cup extra virgin olive oil

1  tablespoon confectioners’ sugar

3  tablespoons white balsamic vinegar

2  tablespoons minced parsley

2  tablespoons minced spring onion

Salt to taste

Grinding black pepper

4  heads Little Gem or 2 hearts of Romaine lettuce

Shavings of Parmigiano Reggiano cheese


In a small bowl, whisk together the olive oil, sugar, vinegar, salt, pepper, parsley and spring onions.

Cut the lettuce heads in half lengthwise leaving them attached to the core.

Place 2 halves of Little Gem or one half head of Romaine cut side up on each of 4 salad plates.

Drizzle each cut head with some of the dressing.  Divide and sprinkle the tops of each with the cheese.

This recipe is featured on show 2807 – Salads from Guy’s Garden.


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