Baby Gem Salad, Sun Dried Tomatoes Recipe

Prepare lettuce

Trim root ends of baby gem lettuce and remove any ragged outer leaves. Rinse heads under cold water, then spin or pat dry thoroughly. Slice each head lengthwise into quarters or halves depending on size so you have firm wedges.

Rehydrate and chop sun-dried tomatoes

If sun-dried tomatoes are oil-packed, drain excess oil (reserve 1–2 tbsp of the oil for the dressing). Coarsely chop tomatoes into 1/2-inch pieces.

Prepare vegetables

Thinly slice cucumber into half-moons (about 1/8-inch thick). Thinly slice radishes. Peel and very thinly slice red onion into half-rings. Roughly chiffonade or tear basil leaves.

Toast pine nuts

In a small dry skillet over medium-low heat, toast pine nuts, stirring frequently, until golden and fragrant, 2–3 minutes. Transfer to a plate to cool to prevent burning.

Arrange the baby gem wedges on a large platter or divide among 4 plates. Scatter chopped sun-dried tomatoes, cucumber slices, radish slices, red onion, basil, and toasted pine nuts over and between the wedges. Sprinkle crumbled feta evenly over the salad.

Make dressing

In a small bowl or jar combine olive oil (including 1–2 tbsp reserved oil from the sun-dried tomatoes if used), white wine vinegar, Dijon mustard, honey, minced garlic, lemon juice, salt, and black pepper. Whisk vigorously or shake until emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or honey for sweetness as needed.

Dress salad

Drizzle about half of the dressing over the arranged salads just before serving, using the rest to allow guests to add more if desired. For a composed look, spoon some dressing at the base of each wedge so it seeps into the leaves.

Final garnish

Finish with an extra pinch of freshly cracked black pepper and an optional drizzle of high-quality olive oil. Serve immediately so the baby gem wedges remain crisp.