Little Gem & Asparagus Salad Recipe

Prepare little gem

Trim root ends of little gem lettuce, separate into halves or quarters depending on size, and rinse leaves under cold water. Spin or pat dry thoroughly and chill while preparing other components.

Blanch asparagus

Bring a medium pot of salted water to a rolling boil. Trim woody ends from asparagus (about 1–2 inches) and cut spears in half crosswise if very long. Add asparagus to boiling water and cook 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry; reserve.

Sieve the eggs

Peel the hard-cooked eggs. Using a fine-mesh sieve or tamis set over a bowl, press the egg whites and yolks through to create a light, crumbly sieved egg texture. Alternatively, grate the eggs on the fine side of a box grater. Keep the sieved egg in a covered bowl in the refrigerator until plating.

Toast and chop hazelnuts

In a dry skillet over medium heat, toast hazelnuts, shaking pan occasionally, 3–5 minutes until fragrant and lightly browned. Transfer to a cutting board, remove any loose skins by rubbing with a towel if desired, then coarsely chop. Set aside to cool.

Pick leaves of tarragon

Strip tarragon leaves from stems and finely chop half for mixing into the vinaigrette; reserve the remainder as whole small sprigs for garnish.

Season salad components

Place prepared little gem halves on a large serving platter or individual plates. Arrange blanched asparagus over and around the lettuce. Sprinkle the sieved egg evenly across the salad. Scatter chopped toasted hazelnuts and reserved tarragon leaves over the top. Finish with a light dusting of sea salt and freshly ground black pepper to taste.

Combine lemon juice, minced shallot, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk to dissolve salt and emulsify the mustard. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is glossy and combined. Taste and adjust seasoning — add a little more honey if too sharp, or extra lemon if you prefer brighter acidity.

Just before serving, toss or lightly brush the vinaigrette over the little gem and asparagus assembly: either add a few tablespoons and gently turn the leaves and asparagus to coat or spoon the vinaigrette over plated portions. Reserve a small amount of vinaigrette to finish the plates if desired.

Garnish and serve: Finish with additional sieved egg if desired, a final scatter of hazelnuts, and a few small tarragon sprigs. Serve immediately so the lettuce remains crisp.